The onions aren’t quite caramelized but are cooked long enough to be soft. The filling is simple but the soft onions paired with the tang of the goat cheese makes for a solid meal. Add to that the fresh greens and a light vinaigrette (another nod to Julia), it’s the perfect way to start your day.
When asked to develop a recipe inspired by the work of famed cooking teacher and cookbook author Anne Willan, a gratin sprang immediately to mind. Anne is best known as the founder of the La Varenne Cooking School in Paris and nothing feels more effortlessly French than a simple fennel gratin.
Like so many cooks, we learned key fundamental cooking techniques—like how to steam mussels-- from Jacques Pepin’s books and television shows. While we may vary the flavorful broth ingredients, we rely on his simple no-fail method to result in tender, flavorful mussels every time.
Cassoulet is a classic French dish that isn’t difficult to make but does take a bit of planning. This version uses duck confit and dried beans. The duck confit can be made ahead of time but you can also just purchase the duck confit legs already made from an upscale grocery store if you wish.
Traditional Roman-style Carbonara uses carryover heat from the piping hot pasta to cook eggs into a silky, creamy sauce. This updated take adds Brussels sprouts to help cut the richness of the bacon and eggs. Once you prep the ingredients, the recipe comes together fast for an easy weeknight meal that is elegant enough to serve to guests at a dinner party.
Sweet, spicy and savory—these wings have it all. The Asian-inspired flavors play off one another in the perfectly piquant sauce that glazes crunchy-crisp wings.
Simple seared pork chops and Brussels sprouts are elevated to a new level with this surprisingly nuanced sauce.
With flavors that are both sophisticated and homey, this could easily become your new favorite winter chicken dinner. The chicken cooks with vegetables and potatoes, making it a complete one-pot meal.
Robustly flavorful Jambalaya is perfect when cooking for a crowd—or making a Sunday supper with an eye on leftovers. Andouille sausage and mustard greens give this version a real kick—you can tone it down by using a milder kielbasa sausage and mellow collard in place of the mustard greens.
Aromatic flavors and a rich sauce give this one pot, plant-forward Indian-inspired dish a big, bold presence. Serve it as is or over rice.
Just a hint of cardamom gives this beautiful pear tart a little depth and mystery. You will need a platter that is slightly larger than the top of the pan on which you’ll invert the tart.
The exciting flavors of New York City come alive with the combination of apple-bacon jam and rich, creamy cheddar. And like the city, this grown-up grilled cheese is sweet, spicy, sour and rich—a little bit of everything. Note: the jam, which keeps well in the refrigerator for a couple of weeks, is also the perfect condiment for pork roast.
This savory bread pudding is a great winter dish for a crowd. It can be made ahead of time for convenience and served at room temperature or warmed up for 15 minutes in the oven at 350˚F. You can serve smaller portions for a side item or large portions for a main course.
This old school treat is a labor of love and the perfect rainy day project for parents and kids. Cream-filled chocolate cupcakes covered with marshmallow fluff and colorful coconut flakes. I’d like to get into a snowball fight with one of these, baby!
Surf & Turf Skewers are a fun twist for weekend entertaining. Thinly sliced skirt steak, fresh jumbo shrimp, cherry tomatoes and shishito peppers create a savory combination of flavors that are sure to impress your friends and family.
Kick your weeknights up a notch without the extra effort. This easy grilled Surf & Turf recipe combines juicy flank steak, tender shrimp and sweet tomatoes with a simple homemade Chimichurri Sauce.
Summer Vegetable Polenta Bowls are an easy, flavorful weeknight meal. Serve peak season farmer's market vegetables over creamy polenta for a fast, fresh, flexible dinner.
Spend a little time in the kitchen making these Polenta Bowls, and you’ll have the perfect weekend dinner to serve for a date night in or when company calls. The extra effort of mixing pureed roasted pepper into cooked polenta doesn’t go unnoticed, and sea scallops are always impressive.
If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top.
Here skirt steak, which cooks to medium-rare in five to six minutes total, is layered with arugula between slices of focaccia smeared with herbed mayonnaise. The key, as with all meats, is to let the steak rest for at least 10 minutes before slicing, and with skirt steak, to slice it thinly against the grain.