This is my favorite steak. I like the chewiness of the cut and the faint marbling of fat, just enough to keep it well lubricated. And I find it a good size for the single cook. A skirt steak of approximately 14 ounces gives me three fine meals. First I have a piece of rare steak quickly sautéed and garnished with a little pan sauce of wine and shallots; then I have a few slices of it cold for lunch with a piquant sauce; and finally, later in the week, I’ll use what remains in a delicious baked dish with mushrooms and breadcrumbs, an inspiration of the late Mireille Johnston, whose books taught us so much of what regional French home cooking is all about—thriftiness, inventiveness, and good taste.
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.