This tart exemplifies what the French do best: combine just a few top-quality ingredients, doing as little to them as possible. Ganache is a mélange of cream and chocolate, reportedly named after a young baker who accidentally spilled some cream into the chocolate the chef was melting. The chef called him a ganache, which is slang for “idiot,” but when he stirred in the cream, they realized the mistake was probably one of the most brilliant things to ever happen to chocolate.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.