At my restaurant, we make our own yogurt, carefully culturing milk at 93°F for hours. At home, I pop open a container of good whole-milk yogurt from the store. Just be sure to stir that creamy top layer into the rest of the yogurt before using it. The richness and tanginess pair perfectly with sweet beets. While I prefer boiled beets in this dish, roasted beets work well, too.
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.