Veal cheeks make the most delicate braise. Using a combination of water and wine for the braising liquid allows the sweet, subtle taste of the veal to really shine through. As a side, you need nothing more than the spring’s first ramps and some gorgeous porcini, kissed by the grill. Some years, it just so happens that the ramp season runs long, or perhaps the porcini season starts early, or both. When the two magically coincide, some amazing things happen. Using foil as insulation for the delicate ramp tops gives the vegetables a simple char on the grill. The veal needs time to become fork-tender, a few hours in all, so plan accordingly.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.