This is the cassouletlike dish of the mountains between Spain and France, claimed by several cultures. When I was there, I was told that each of twenty different versions was the “only” authentic one; in this way, too, it’s like cassoulet. What they all had in common were the large white beans called Tarbais (after Tarbes, one of the larger towns of the region)—which you probably will not be able to find—and a stultifying heartiness. Great stuff: you must serve it with crusty country bread and a good red wine.
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.