As with pizza or focaccia, the bread base of the gratinate can be covered with all manner of savories. A big batch of sliced mushrooms sautéed with lots of garlic and herbs makes a great topping. Use wild mushrooms if you have some or a mixture of wild and cultivated (see box on page 139 for suggestions). Use a whole-grain country bread as a base for a more gutsy flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.