After a recent trip to France, I told chef Daniel Boulud that I wanted to learn more about charcuterie. He suggested that I spend a day with Sylvain Gasdon, the charcutier at his newly opened Bar Boulud in New York. It turned out that some of the trends I had been noticing in French restaurants were the foundation of the menu at Bar Boulud, featuring charcuterie and lighter terrines. I asked Sylvain, who came from Paris to help Daniel, if he would teach me how to make a terrine, one for those who eschew pork. This is it!
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.