This recipe is an adaptation of a dish from the Troisgros Brothers, a famous restaurant in Lyon. The “gâteau” is a stack of delicate crêpes layered with creamy béchamel sauce, Gruyère or Comté cheese, ham, and prosciutto. There are countless variations to this elegant dish. You can use plain crêpes or herbed, as I do here. I sometimes make a more “locally flavored” version by folding crayfish and spinach into the béchamel (and omitting the hams). The key is cooking the assembled gâteau until it’s bubbly and brown. I like to serve this with a deeply flavored Smoked-Tomato Butter (p. 63), but this dish is great on its own. For a quick assembly, make the sauce and the crêpes a day or two in advance. Wrap the crêpes in plastic wrap and freeze until needed.
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.