Danielle Fleischmann bakes this apple cake in the same beat-up rectangular pan that her mother used. Known as a “Jewish apple cake” because oil is substituted for butter, it is called gâteau de Hannouka in France. When Danielle makes the cake, she uses very little batter, and half sweet and half tart apples, a combination that makes a really tasty version of this simple Polish cake. Although her mother grated the apples, Danielle cuts them into small chunks. I often make it in a Bundt pan and serve it sprinkled with sugar.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.