I learned this recipe when I spent the summer in the kitchen of the Hotel Sofitel in Paris, some twenty-five years ago. Roland Durand, the chef, graciously accepted me as a stagiare, or apprentice, and I was able to work in all sections of the kitchen, including the butcher shop and bake shop. I love this cake for its texture, which is moist and rich-looking but very light, and for its versatility. It goes with so many different things, but it’s also delicious all by itself. I like to dress it up with a Pistachio Crème Anglaise and some raspberries or tart cherries.
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.