I first learned how to make a real French vinaigrette when I was eighteen years old and living with a very generous chef in Paris. It was actually his twelve-year-old daughter who taught me. The first thing she did was separate two eggs and put the yolks in a bowl; these were followed by Dijon mustard, then vinegar, then olive oil—fat (egg yolk) followed by fat (olive oil). It’s the Dijon–sherry vinegar combo that really makes this dressing—and those are both fat-free. A shallot puree provides the thick texture you normally get from creating an egg yolk/olive oil emulsion. Use this to dress salads and cooked vegetables—both hot and cold.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
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 one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.