You can serve this brunch favorite as soon as it’s ready, or keep it warm for up to twenty minutes, loosely covered with a clean, damp kitchen towel in a 200°F oven. Avoid using very soft white bread as it tends to fall apart when dipped into the egg mixture. It’s best to use a firm bread such as a large baguette or sourdough loaf. In fact, French toast is a great way to use up slightly stale bread, and you can make this with just about anything from a baguette to brioche to a cinnamon raisin loaf.
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.