One of my favorite bistro meals consists of a thick and juicy steak crusted with coarsely ground black pepper–steak au poivre–served with a simple green salad tossed with a mustardy vinaigrette. The bistro burger takes the flavor highlights of that meal and packages them in burger form. The coarse black pepper makes a great crust for the burger –just as it does on steak au poivre!—and adds a nice touch of heat. Shredded endive in a mustard vinaigrette (of course) and nutty Gruyère cheese are natural accompaniments.
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.