German for “little sparrow,” spaetzle are tiny dumplings that make a delicious side dish to any number of meats. A former sous chef enriched the traditional recipe and came up with this delicious variation that we typically serve alongside medallions of venison. Creole cream cheese is the secret ingredient here. It has a tart flavor and a texture as rich and thick as mascarpone. It was traditionally eaten as a spoon food, almost like yogurt, topped with sugar or fruit. It was almost lost until the Slow Food movement came along, and people became more interested in artisanal food products. These days it is produced locally and sold at the farmer’s market. My favorite variety is made by the Mauthe family (see Sources, p. 384) at their hormone-free dairy north of Lake Pontchartrain.
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.