After getting reacquainted over a game of Ping-Pong with Caroline and Philippe Moos, cousins I had not seen in many years, I joined them for a dairy dinner with four of their nine children in their house in Aix-les-Bains (see page 212). The meal was delicious, consisting of a vegetable soup, an apricot tart for dessert, and this Savoyard tomato-and-cheese quiche as the main course. This is one of those great recipes in which you can substitute almost any leftover cheese you may have in your refrigerator.
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.