When a dish is called Niçoise (French for “as prepared in Nice”), it’s a safe bet that it contains tomatoes, tuna, green beans, and black olives. Though you could use jarred roasted peppers, the salad is best if you roast your own. And use the best-quality canned tuna that you can get—it makes a huge difference. Start this signature salad at least one hour in advance, so you can have eleven-minute boiled eggs ready and chilled. Ditto with the beans—they should be chilled after blanching. You may use either fresh green beans or the skinny French haricots verts in this recipe. All told, this is a beautiful salad, especially when the ingredients are cut carefully and arranged in groups. This dressing, good on greens of all kinds, will keep well, tightly covered, in the refrigerator for up to a week.
Crispy. Golden. Fluffy. Bubbe would approve.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.