The definition of a classic Niçoise salad is often contested, especially now that it is so popular at cafés and restaurants. It is, however, essentially a country salad, so the ingredients depend on what is in season. The basics of this rough country salad are lettuce, hard cooked eggs, anchovy fillets, black olives, tomatoes, and garlic in the dressing. Most people add tuna, too, but you can consider it optional. Among the myriad other possible additions are cooked green beans, potatoes, and artichoke hearts, raw or roasted bell pepper, capers, and basil.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.