A well-known standard, this marinated salad combines the sweetness of peppers with the saltiness of anchovies and capers, using a good olive oil to tie all the flavors together. You can use jarred roasted peppers (“pimientos”) for this if you like. Canned or jarred piquillo peppers (page 47) are better, but still not as good as peppers you roast yourself. The best anchovies commonly available are sold in jars, packed in olive oil. It’s best to make this salad ahead of time so the flavors marry. Eat this at lunch, as a starter, or as a side dish with something flavorful, like Beef Stew with Dried Mushrooms (page 380).
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.