If there’s anything better than traditional French toast, it’s this crisp, golden variation, made by pressing the bread slices in crushed cornflakes before griddling. Be sure to generously coat both sides of the bread with the cornflakes and use plenty of butter on the griddle. Serve with maple syrup, sautéed bananas (see Banana Walnut Pancakes, page 122), fruit compote (see pages 276 to 278), or homemade jam, such as Strawberry Jam (page 280).
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.