A dish that often appears on bistro menus in France and increasingly here in the States. It’s best, I think, with Roquefort, which is made from sheep’s milk. But Stilton, Gorgonzola, Maytag blue, or any high-quality fairly soft blue cheese will work well. Don’t bother, however, trying to make this sauce with commercially produced domestic blue cheese, such as that sold precrumbled for salads. Not only will its taste be inferior, but it will not give the sauce the same creaminess. You need a salad here, to provide some offsetting lightness. Some bread wouldn’t be bad either; whatever your side dishes, they should be relatively uncomplicated.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.