The Basque region is an area that spans the border between Spain and France, where a strong sense of nationalism has fueled a desire for independence among some of the Basque people. (I recommend not bringing up the topic if you go for a visit.) But one thing that all sides can agree on is that gâteau Basque is one of the region’s tastiest achievements and a great source of pride. I’m an impartial observer, but I am partial to this dessert, which is a cross between a cake and big cookie. But being Basque, it’s naturally subject to controversy: some versions have pastry cream sandwiched between the layers and others are filled with cherry jam. While happily tasting my way through various examples in the region, I’ve enjoyed versions of both, which is a pretty good way to keep the peace. Don’t be too concerned if the dough falls apart as you roll it; it can be pinched together and will still bake up perfectly.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.