The slight tartness of sorrel and the richness of salmon are two flavors that Jews have always loved in their cooking. Eastern European Jews eat cold sorrel soup, which they call tchav; Greek Jews eat a tart rhubarb-and-spinach sauce over fish, and French Jews are drawn to Pierre Troisgros’s now classic salmon with sorrel sauce. Pierre told me that this seminal, simple, and delicious recipe came about because he had grown an abundance of sorrel and had to do something with it. With its subtle interplay of tartness and creaminess, this dish is sometimes made with kosher white wine and vermouth for Jewish weddings held at the restaurant.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.