This ten-minute recipe is California chef Ken Frank’s riff on the French classic, sole Véronique. Chef Frank substitutes a Northern California delicacy—bone-in sand dabs—and the tiny and tasty dark grapes known as Zante currants. The fish are lightly floured and sautéed, then sauced with warmed grapes, melted butter, parsley, and lemon. You can use the same preparation on any delicate fish, such as petrale or Dover sole.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.