If I’m going to make a fruit tart or pie, it is most often a galette—a thin, free-form open-face tart. The pastry is easy to make and roll out, and is crisp and light when baked. The dough is not sweet and can be used for savory tarts as well as dessert. This recipe makes enough dough for 2 tarts. The dough will keep in the refrigerator for 2 days or in the freezer for several months.
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.