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!
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.