If you’re lucky enough to snag a reservation at Le Grand Véfour, the restaurant that presides over the splendid Palais Royal in Paris, you’ll be treated to a culinary tour de force. In this jewel box of a restaurant, my advice is to sit back and let chef Guy Martin and his staff pamper you like royalty, which they have elevated to an art. When it comes time for dessert, you scan the menu, but… “Can that be right?” you think to yourself, trying to recall snippets of your high school French. Indeed, chef Martin is fond of using vegetables in unexpected ways, often in desserts. But if you’ve ever enjoyed a wedge of carrot cake, you’ll know that it’s not so strange. This ice cream is inspired by a dessert I had at his restaurant: a small, crispy cone filled with bright green ice cream that had the dewy taste of tiny spring peas. At home, in addition to serving it for dessert, I’ve found that it makes a lovely garnish to a bowl of chilled summer soup.
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.