In Lyon, fat remains king, which makes it a pleasure to eat there—assuming you can put your guilt aside. This salad is best made with a mixture of greens, some of which should be bitter, like dandelion. The poached egg (which ideally will be hot) softens everything, the bacon provides salt, crunch, and fat, the vinegar spices it all up—the combination is really a treat. One of my favorite lunches and a knockout first course, which should be followed by something light.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.