Think of one of these glistening tarts as an elegant interpretation of a beloved candy bar: One bite into the chocolate crust reveals a center of soft caramel and toasted nuts. Each batch fills six small tartlet pans (or a seven-inch round tart pan). Vary them by topping some with chocolate ganache and others with chocolate shavings. To make shavings, spread leftover chocolate from step 4 on a baking sheet; refrigerate until firm, then scrape with a knife or a dough scraper.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.