It’s a misconception that the French don’t like American food. Step into any bakery in Paris and you’re likely to see one of two things: le gâteau au fromage or les brownies. Usually the cheesecake is pretty good, but the brownies are too often pale facsimiles. For some reason that I don’t understand, the French never put enough chocolate in their brownies. In my efforts to promote international understanding, I hand out brownies freely to my Parisian friends in hopes that pretty soon, someone will get the message and ramp up the fudginess of French brownies. (Perhaps it’s because the word “fud-gee” isn’t part of the French vocabulary?) And because I sometimes can’t help showing off my American audaciousness, I’ll whip up this recipe that combines the best of both the cheesecake and brownie worlds and pass the squares around. They tend to take people by surprise—I think the French need a little more time to get used to such a cra-zee combination.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.