While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.
Creamy, decadent and unbelievably light pretty much sums up this beautiful cheesecake. Filled with bright lemon zest and a fresh blueberry topping, it will always have you going back for one more bite!
Simplify weeknight dinner with a chicken and potato sheet pan meal using fresh and flavorful ingredients. This will be your new go-to dinner that’s the perfect amount of food for a family of four! Best of all, you’ll enjoy the easy cleanup.
This restaurant-style meal only looks complicated. But with the few simple and fresh ingredients and the right cookware, you can easily recreate this at home for special occasion or an elevated take on a mid-week meal.
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.
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!
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.
Skillet-roasting spatchcocked chicken does nearly magical things to an ordinary chicken: the result is golden crisp skin and juicy tender meat. In fact, because of the way the bird sits in the pan, the breast cooks to an ideal 160 degrees and the thigh to 170-175°F in the same amount of time.