Everyone knows about sweet crêpes (page 645), but visitors to France quickly become addicted to these—the classic snack food of Brittany—especially the ham-and-cheese variation. Traditionally, the batter sits for an hour before starting to cook. As long as you plan ahead a bit, that shouldn’t be a problem. But in a pinch you can skip the resting period—it doesn’t make too much difference—and overall these are easy to make and great as savory starters or a light lunch or supper.
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.