Before we were married, my wife, Anne, used to court me with this tart. She was a pastry chef at San Francisco’s now-razed 42 Degrees restaurant, and they sourced cheese from the same distributor as we did at the Market. Whenever the restaurant got their cheese shipment, Anne would give the delivery guy this tart, and he in turn would deliver it to me on his next stop. I guess the way to my heart truly is through my stomach! Whether you’re being wooed or not, this is a fabulous, timeless tart featuring an easy-to-mix shortbread crust and a tart, rich filling. Top it with whatever fruit is pretty and in season. If you are lucky enough to have access to Meyer lemons, you can replace up to two-thirds of the regular lemon juice with Meyer lemon juice.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.