This simple starter always brings me back to Provence, where I trained as a young chef. There, we served this sea-salty dip with scallions and red bell peppers, but now fennel is my favorite. This dip is so good, it works with any combination of vegetables; pick from my suggestions below. And if you think you don’t like anchovies, you have to try this. The milk mellows the intensity of the fish and the garlic and makes the dip incredibly creamy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.