Although potato pancakes (or latkes) go by many names in France—palets de pommes de terre, pommes dauphines, the Alsatian grumbeerkischle, and matafans, a mashed-potato latke typical of Savoie—a latke by any other name is still a latke. In Poland, these egg-free latkes are made with older potatoes, whose increased starch helps bind them together. You can just dress the traditional latke with a dollop of applesauce, or you can try a variation made with apples and sugar.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.