In France, a croûte is simply a slice of bread that has been either toasted or fried. For the crispy rounds, a baguette-style bread is ideal. We like sourdough, olive bread, ciabatta, or pumpernickel, although any type of thinly sliced bread works. We cut the bread into thin rounds or triangles and brush one side with butter or olive oil, then toast them on the grill or under the broiler until lightly golden. Depending on what you’re serving them with, you can cook them like toast, so that they’re still a little tender, or until crisp all the way through. The toasted, chewy variations are best served right away, while still warm, whereas thoroughly crisp croûtes will keep for several days in an airtight container or Ziploc bag. Be sure to let them cool completely before storing or they will steam and soften when stored. If you want to get a little fancy, try mixing some chopped herbs, grated cheese, or smashed raw or roasted garlic in with the butter or oil.
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.