Every time I make this flageolet gratin, I think about my first days at Chez Panisse. Everything went smoothly the first week. It seemed my studying—I had read La Varenne Pratique cover to cover and was working my way through Larousse Gastronomique—had paid off, until one of the cooks asked me to go and get a bag of “flageolets” from the storeroom. All of the blood rushed to my face. Too embarrassed to admit I didn’t know what he was talking about, I scurried away, hoping for divine intervention. In my panic, I spotted a French cookbook and quickly read that flageolets were dried kidney-shaped French beans. I found the beans in the pantry, wiped the sweat from my brow, and rushed back to my station. Saved— until the next time!
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.