I live above a huilerie in Paris, a shop that sells top-quality oils from all over the world. I decided that Colette, the owner, would be my primary ice cream taste tester. Not only did she have an excellent palate and love to taste things, but I knew that, being French, she’d have absolutely no problem expressing her opinions, good or bad. This was her favorite of all the ice creams I made. Her eyes rolled back in her head when she slipped the first spoonful in her mouth. “Oh lá lá,” she exclaimed.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.