Gjelina chef Travis Lett and pastry chef Meave Mcauliffe have perfected this sweet-savory treat. "It's essential to work the dough as little as possible," says Lett. "If there are streaks of unincorporated butter or flour, that's fine." And Lett has a serving suggestion, too. "Try them with a high-quality farmstead butter and some flaky sea salt. Lovely."
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.