This is a very quick recipe, even quicker today because of Picard Surgelés, the French chain of grocery stores selling superb frozen food products. Although the vegetables are not certified kosher, even the Beth Din of Paris, the religious governance, approves of their use. I tasted this particular soup at a Shabbat dinner at the home of North African–born Sylviane and Gérard Lévy. Gérard, who is a well-known Chinese-antique dealer on Paris’s Left Bank, recited the prayer over the sweet raisin wine sipped on the Sabbath in French homes. Everyone then went into the next room for the ritual hand-washing. When they returned, Gérard said the blessing over the two challahs before enjoying the meat meal, which began with this creamy (but creamless) frozen-pea-and-tarragon soup.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.