Endive is a slightly bitter lettuce, but bitter isn’t necessarily bad; just consider it a vegetable for grown-ups. Our palate senses sour, salty, bitter, sweet, and umami (for more on umami, see page 239). When these flavors come together in balance, we perceive a dish to be delicious. Most Americans think of lettuce as a vegetable to be eaten raw. Europeans, however, prepare lettuce soups, as well as sauteed and braised lettuce. Step out of the box (or the salad bowl) and give this French version a try.
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.