Gâteau de Savoie is one of the earliest French cakes to use whipped egg whites as a leavener. Savoie is the mountainous area between Italy and France, long used as a travel route, and home to many Jews from the twelfth century on. The area was first integrated into France in 1792. The similarity between the gâteau de Savoie, pan d’España, and Italian ladyfingers (also known as savoiardi) leads me to believe that the recipe may have traveled throughout the Mediterranean with Sephardic Jews and other travelers. This sponge cake tends to dry out after only a day, but it can also absorb a large amount of liquid. Serving it with a homemade fruit syrup, or just fresh strawberries with a little sugar, will keep it moist.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.