After getting reacquainted over a game of Ping-Pong with Caroline and Philippe Moos, cousins I had not seen in many years, I joined them for a dairy dinner with four of their nine children in their house in Aix-les-Bains (see page 212). The meal was delicious, consisting of a vegetable soup, an apricot tart for dessert, and this Savoyard tomato-and-cheese quiche as the main course. This is one of those great recipes in which you can substitute almost any leftover cheese you may have in your refrigerator.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.