My Grandma Doris was a real piece of work. As they said in the old days, “That lady had class!” Doris was allergic to kitchens, so she used to take my brother Jeff and me out to fine restaurants whenever we visited. She loved one French restaurant in particular, where she would always order chicken paillard with potato puree. It seemed so exotic, so chic, that Jeff and I always ordered the same dish and loved it. It wasn’t until I was in cooking school years later that I learned it was just a fancy name for pounded chicken with mashed potato. You gotta love the French! But it’s still my favorite chicken dish, and it’s great for people who are having trouble eating. That’s because pounding the chicken flat makes it quick to cook and very easy to chew.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.