Here is Paul Bocuse’s kosher rendition of his famous soup with black truffles and foie gras. He first created it for a dinner in 1975 at the Élysée Palace (the White House of France) when he received the Légion d’Honneur from President Valéry Giscard d’Estaing for valor on the battlefield during World War II. I have omitted the fresh foie gras, because obtaining it both fresh and kosher is difficult. This soup is refreshingly delicious, one you can prepare ahead that will still make a grand splash at any dinner. Either make one big soup or use eight 8-ounce ramekins, as the recipe indicates.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.