I first learned about baeckoffe—“baker’s oven”—from the great chef (also my friend and sometime coauthor) Jean-Georges Vongerichten, who is from Alsace. It’s one of those ancient unattended dishes given, in a pot, to the communal oven and picked up several hours later. Jean-Georges (like his mother) made it with pork, but when I was in Alsace I had it prepared with pork and lamb, which I liked a bit more. “My” version is below. Baeckoffe is great made in advance; that, combined with its flexible cooking time, makes it a very easy dish to prepare. With a salad and some bread, it makes a pretty relaxed meal for a small crowd. Other cuts of meat you can use here: traditionally, baeckoffe is a combination of slow-cooked meats, so with—or instead of—these two, you can use boneless beef (chuck or brisket is best) or veal.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.