Coddling, which in cooking terms means to heat food in water that is just below the boiling point, is a gentle steaming method that yields a tender egg. The traditional way to prepare and serve these eggs is in coddlers—special cups with tight lids that trap in steam when the cups are placed in a pan of simmering water. Buttering the coddlers and adding a bit of heavy cream impart richness. For a garnish, sprinkle with chopped fresh herbs, such as fines herbes (a mix of chives, chervil, parsley, and tarragon), finely diced red onion, or crumbled bacon. Soldiers (toasted bread cut into batons) are the traditional—and sole—accompaniment.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.