The first time I tasted a simple French lettuce salad of greens tossed in a mustardy vinaigrette, I marveled at how uncomplicated and delicious it was. Presented after the main course, as is traditional in Europe, the lettuce dish cleanses the palate. In France, with its varied climate and wonderful produce, salad greens are in season all year long and have been eaten forever, both cooked and raw. Serve as is, or with chopped fresh basil, cilantro, dill, tarragon, or chives sprinkled on top. Tiny slices of radish are a nice addition and, according to the Talmud, help digest lettuce.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.