The ideal fish for this Norman preparation is Dover sole—the real thing, a fish with great flavor and unmatched texture. But this isn’t an ideal world—you’re unlikely to find Dover sole and equally unlikely to want to pay the asking price if you do. Fortunately, cod is a good substitute. In fact, as long as you don’t overcook it, it’s fantastic here. Any firm but not tough white fillet will also work: red snapper and black sea bass are excellent choices. If you can pick up mussels at the same time, by all means go for the variation; the broth and overall results will be improved markedly. In Normandy, this would inevitably be accompanied by a potato gratin like the one on page 482 and, if you were lucky, a salad.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.