Potatoes cut thinly are not only good deep-fried but can be blissful when cooked with stock or butter until they are sodden and meltingly soft. I wanted a sliced potato dish that had the simplicity of pommes à la boulangère but something of the richness of its creamier cousin, pommes à la dauphinoise. This is what I have come up with: thinly sliced potatoes layered with garlic, butter, and grated Parmesan. Savory, melting, and, yes, rich, they are a near-perfect accompaniment for cold roast lamb or beef.
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 what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.