Vinaigrette is the French word for oil and vinegar dressing. At the restaurant they have an olive oil tasting every year to decide which kinds to buy, because each year's crop of olives tastes a little different. Olive oils come from Spain, France, Greece, Italy, Mexico, and California. The dark green "extra virgin" oils taste the most like olives. The cooks use extra virgin olive oil for salad dressing, not to cook with. The paler, yellow oils labled "pure olive oil" taste milder, and those get used for cooking.
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.