Gerard Monteux, who is a descendant of the Juifs du Pape, told me that this was a very famous dish from Carpentras, eaten at Purim. (It is also a Lenten dish.) In this town, which had an oven in the Jewish quarter, cooks prepared the dish at home, putting it in an earthenware tian. They then brought it to the public oven and baked it, fetching it when it was done. Our modern-day casserole dishes have evolved from this tradition.
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.