This sauce is the cook's best friend and the building block of many great French dishes. The powdered stuff sold in stores is not even in the same ballpark. This fond, or foundation sauce, takes my Basic Veal Stock then flavors and reduces it to intensify its power. Fond de Veau does require a bit of preparation and is probably the most expensive sauce I use, but it is so worth it for the potent, authentic flavor it confers to something like sautéed porcini mushrooms or as literally the secret sauce in the Ragout of Lamb Shoulder with Cavatelli.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.