Sheila Malovany-Chevallier is a typical Parisian expat, one who lives a fascinating life. She and her husband, Bill, reside in a bohemian artist’s apartment in the Latin Quarter during the week, and in the countryside, near Dijon, on weekends. Spending her work time teaching English at the Institute d’Etudes Politiques, and doing a new translation of Simone de Beauvoir’s Second Sex, she would seem unlikely to have time to cook. But not only have she and her writing partner, Constance Borde, also an American living in Paris, written several American cookbooks in French, with all the Jewish recipes with which Sheila grew up, but when she is invited to dinner, she makes a point of bringing every hostess an elegantly packaged sweet she has made herself. These ginger cookie clusters are one of her and my favorites.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.