When Huguette Uhry married a local butcher from the town of Ingwiller in Alsace, her sisterin-law lived with her, helping with the cooking. They usually had eighteen people for lunch and dinner, including children, friends, and workers. Today, retired and living in nearby Bollwiller, Madame Uhry is known throughout Alsace as a great cook. Some of her recipes appear on the Web site judaisme.sdv.fr. Here is her brioche, which she starts one day and bakes Rosh Hashanah morning for breakfast, before the family goes to synagogue.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.