There’s a curious custom in Gascony, a region in the southwest of France known for its full-bodied red wines (its famous neighbor is Bordeaux). When they’ve just about finished their soup, the locals tip a little bit of the red wine from their glass into their soup bowl, mingling the wine with the last few spoonfuls of the broth. I later discovered that this custom is equally good with a goblet of sorbet when I was scrambling to figure out a way to make this rosy nectarine sorbet a bit more special for an impromptu dinner party. I simply scooped sorbet into my guests’ wine glasses at the table and let them pour in as little (or as much) red wine as they wished. It was a big success. If you have time to think ahead, prepare a big bowl of sweet, juicy berries and sliced nectarines, and let your guests add some fruit to their sorbet too.
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.
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The silky French vanilla sauce that goes with everything.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.