Here is another great dish from the repertoire of Nicolas Jongleux. We used to scoff at people who said they knew how to make a great dessert that wasn’t too sweet. But as you get older and the espresso and the social cigarillos have started to erode your taste buds, you find yourself liking bourbon, lemon, and dandelion. This is a perfect little dessert in that fashion. It’s zingy and alive. We burn it with a blowtorch. If you don’t have one, just use your broiler. Heat it to the max and put whatever is holding the grapefruit right under it. Don’t forget dry rags or oven mitts and an ovenproof vessel.
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.