I make this pastry dough on a leisurely weekend when I want to treat myself to a small quiche for lunch, or a fruit pastry for dessert. Then I store the rest of the dough in the freezer, so I’ll have it on hand if family or friends show up unexpectedly, or if I feel like making something for myself one night that requires a pastry topping, such as Beef and Kidney Pie (page 34). I use a food processor to make the dough, because it is so easy, and if you measure the pulses carefully as you are mixing the dough, you can’t go wrong. I learned from Lydie Marshall, that incomparable French-cooking teacher, the trick of saying “alligator” out loud to determine the length of each pulse.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.