Beets and beet soup are as old as the Talmud, in which the dish is mentioned. Borscht, brought to France most recently by Russian immigrants before World War I, is still very popular served either hot or cold, depending on the season. Although there is a meat version, made with veal bones and thickened with eggs and vinegar, I prefer this lighter, dairy beet soup. The French use a bit more vinegar and less sugar than in American recipes, proportions that allow the beet flavor really to shine through. The soup is traditionally topped with dill or chervil, but I use whatever is growing seasonally in my garden, often fresh mint. The combination of the bright-pink beets, the sour cream or yogurt, and the green herbs makes a stunning dish.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.