French-style potato purees are very finely processed, and often incorporate copious amounts of butter, so the resulting puree is silky smooth. In this recipe, the addition of celeriac to the potatoes creates another layer of flavor. Traditionally, in classic French cooking, white sauces use white pepper instead of black, making the finished dish appear more refined. When we were children and would see pepper in a dish we would complain, often without tasting, that it was “too hot.” Sneakily, Mama started using white pepper to pull the wool over our eyes.
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.