Pier Luc Dallaire has worked for us for five years (and counting) as a cook, busboy, bartender, oyster shucker, and now, a real French waiter! His dad, Bertrand, was a kindred soul gardener, and his mom, Huguette, made these killer doughnuts. They rise with baking powder, not yeast. And you will often find them at weekend country flea markets. The Isle-aux-Grues cheese (page 276) is a great Quebec product that we couldn’t resist smoking. Together they sing.
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.