This flavorful tuna burger is fully inspired by the niçoise salad from the Provence region of France. I do make an exception to my “no-add-ins” rule when forming the patties for fish burgers because the fish is generally so lean that it benefits from some additional moisture. Many of the salad’s key components, such as briny and salty capers, niçoise olives, and anchovies (here in paste form), are mixed into the tuna burger itself along with sharp Dijon mustard, sweet shallots, and fresh basil. These ingredients also act as a binder, holding the burger together as it cooks. Roasting the garlic and tomato gives a deep yet mellow sweetness, while fresh lemon juice and zest supply a bright note to the full-flavored aioli. It’s an elegant take on a burger.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.