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Explore 742 recipes, 11 articles, 11 galleries, 209 videos, and more

Chocolate Pots de Creme with Mahleb

Time:3 hours
Ingredients
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 teaspoon corn syrup
  • 4 drops fresh lemon juice
  • 1 1/4 cups heavy cream
  • 1/2 cup whole milk
  • 3 tablespoons whole mahleb kernels (at Middle Eastern markets or kalustyans.com)
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • Coarse salt
  • 5 ounces bittersweet chocolate, finely chopped
  • Unsweetened cocoa powder, for dusting (optional)
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Caramelized Onion Soup with Onions to Spare

Time:1 hour 45 mins
Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for serving
  • 3 tablespoons unsalted butter
  • 4 to 6 large yellow onions, thinly sliced (about 9 cups)
  • 1 teaspoon sugar
  • Coarse salt and ground pepper
  • 4 sprigs thyme
  • 1 dried bay leaf
  • 1 teaspoon all-purpose flour
  • 1 tablespoon sherry, white wine, or brandy
  • 4 cups beef broth
  • Toasted stale rustic bread
  • 1 garlic clove, peeled
  • Fresh parsley
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Spinach-Sorrel Tarts

Time:2 hours 50 mins
Ingredients
  • All-purpose flour, for rolling
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 cups all-purpose flour
  • Coarse salt
  • 3 1/2 cups thinly sliced onions (1 pound)
  • 1 teaspoon sugar
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 6 to 8 ounces Morbier cheese, rind removed and sliced lengthwise into long pieces
  • 1 teaspoon coarse salt
  • Pinch of red-pepper flakes
  • 1 1/2 teaspoons coarsely ground pepper
  • 1/2 pound spinach, stems removed
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/4 to 1/2 cup ice water
  • 1/2 pound sorrel
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Anchoiade

Time:10 mins
Other Ideas:
Anchovies, Dips, Garlic, Parsley
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Tapenade

Time:20 mins
Ingredients
  • 2 teaspoons loosely packed fresh thyme leaves, coarsely chopped (1 1/4 teaspoon)
  • 3 anchovy fillets
  • 2 tablespoons capers, rinsed
  • 1 garlic clove, minced (about 1 teaspoon)
  • 2 cups olives, such as Nicoise or Kalamata, drained and pitted
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
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Striped Plum Tart

Time:2 hours
Ingredients
  • 2 tablespoons skin-on almonds, toasted
  • 2 tablespoons sugar
  • 1 tablespoon all-purpose flour, plus more for surface
  • 1 sheet frozen puff pastry (preferably Dufour), thawed
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 5 black plums, pitted and cut into 1/4-inch slices
  • 5 red plums, pitted and cut into 1/4-inch slices
  • 1 cup apricot jam, heated until loose, and strained
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Apricot-Raspberry Frangipane Tart

Time:4 hours 10 mins
Ingredients
  • 7 ounces almond paste (3/4 cup packed)
  • 1 large egg yolk
  • 2 tablespoons apricot preserves
  • 1/4 cup sugar
  • 1 tablespoon water
  • 2 tablespoons ice water
  • 1/4 teaspoon fine salt
  • 1 1/4 cups all-purpose flour
  • 4 1/2 teaspoons sugar
  • 1 stick unsalted butter, lightly softened
  • Large pinch of fine salt
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick cold unsalted butter, cut into small pieces
  • 1/3 cup cake flour (not self-rising)
  • 4 small fresh apricots, quartered, or 8 apricot halves (in juice), each halved and drained on paper towels
  • 1 cup raspberries (20 to 25)
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Rouille

Time:35 mins
Ingredients
  • 2 heads garlic, separated into cloves and peeled
  • 2 cups extra-virgin olive oil, divided
  • 2 white potatoes, peeled and cut into 1-inch pieces
  • 1 teaspoon saffron threads, crumbled
  • 1/2 teaspoon red-pepper flakes
  • 1/2 teaspoon sweet paprika
  • 3 large egg yolks, room temperature, lightly beaten
  • Coarse salt
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Gougeres

Time:55 mins
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Provencal Vegetable Tian

Time:1 hour 25 mins
Ingredients
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 cups thinly sliced leeks, white and pale-green parts only, rinsed well (1 large leek)
  • 1 Yukon Gold potato (8 ounces), sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper
  • 1 small eggplant (12 ounces), trimmed and sliced 1/4 inch thick
  • 1 large zucchini (8 ounces), sliced 1/4 inch thick
  • 3 large beefsteak tomatoes, sliced 1/4 inch thick
  • 1/4 cup pitted Kalamata olives, pitted and roughly chopped
  • 2 teaspoons fresh thyme leaves, divided, plus more for garnish
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