After a recent trip to France, I told chef Daniel Boulud that I wanted to learn more about charcuterie. He suggested that I spend a day with Sylvain Gasdon, the charcutier at his newly opened Bar Boulud in New York. It turned out that some of the trends I had been noticing in French restaurants were the foundation of the menu at Bar Boulud, featuring charcuterie and lighter terrines. I asked Sylvain, who came from Paris to help Daniel, if he would teach me how to make a terrine, one for those who eschew pork. This is it!
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.