I tasted this sauce for the first time in Normandy, France. It was served over Dover sole (page 70) and after I’d eaten it I made my way directly to the tiny kitchen. There the chef rattled off the recipe in rapid French while I frantically scribbled whatever I could understand and asked him questions in my pigeon French. I did, at least, grasp that success depends on using very cold Normandy or European butter (page 25)—believe me, I’ve tried it with ordinary supermarket butter and it’s not at all the same. This is as good over delicate flat fish as it is over richer salmon.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.