One Friday morning when I arrived at Philippe and Caroline’s home, the family was in full Shabbat swing. Four of Caroline’s nine children were nearby to help with preparations for the Sabbath. Caroline was assembling ingredients for cholent, based on a recipe that came with her family from Poland. Caroline makes cholent each week, cooking it all night in a slow cooker and serving it at lunch on Saturday. She simmers the meat in red wine, adds some barley and sometimes bulgur, and uses vegetable oil instead of the traditional chicken shmaltz.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.