There are two versions of remoulade. French remoulade means celery root remoulade, a beloved bistro slaw bound in a creamy white mustard-mayo dressing. But in New Orleans, classic remoulade is red and more of a vinaigrette, made with two traditional spices, paprika and cayenne, and balanced with plenty of celery and parsley that provide a fresh, clean crunch. This remoulade is my favorite way to eat chilled, boiled shrimp, crab, or crayfish, but the dressing is also great on crabmeat or on a simple boiled egg, sliced in half and served atop crisp shredded lettuce.
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.