Once in martinique I ate at a restaurant that was so simple that almost all of the food—chicken, tuna, quail, pork, and veal kidneys—was grilled. Not only that; it was all served with the same thin, powerful sauce, made of lime, scallion, chile, and garlic, with loads of allspice. It was the allspice that made the sauce unusual, but there was more to it than that: the garlic and scallion looked uncooked but had lost their harshness and become easily digestible. Furthermore, the base of the sauce was not oil, but water. With the help of a friend who was born on Martinique, I was able to duplicate the sauce at home. It’s called sauce au chien, which means “dog sauce” (a fact I chose not to research too aggressively). And it’s great with almost anything grilled.
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.