After dinner at the marvelous L’Os à Moelle in Paris, I finished up with a dessert of housemade ice cream topped with the most perfect, crispy caramelized almonds I’d ever imagined. After leaving, I passed the kitchen window, where chef Thierry Faucher was leaning outside taking a break. I waved, and he waved back. So I got up the nerve to ask him how he made those fabulous almonds. He hefted a pitcher of liquid, and told me they were simply coated with equal parts water and sugar. The next morning, I immediately started tinkering around and came up with just the right proportions for making these incredibly addictive crispy flakes of almonds.
Turn humble onions into this thrifty yet luxe pasta dinner.
A generous glug of stout gives this snackable loaf a malty depth.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
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 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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.