Anchovies usually play a supporting role in a dish, typecast as the salty accent. But we just love them, so we challenged ourselves to craft a sandwich that actually features them. We knew that if we succeeded, we’d have a sandwich that could have a small but faithful following. And so it came to pass. We adapted an interesting Scandinavian preparation that paired anchovies with eggs—the richness of the eggs balances the tartness of the fish. We liked it. And, as it turns out, so does that small (but ever-growing) band of devotees we’d envisioned.
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.