While living in France, I took some time off from the savory kitchen to explore the sweet side of Paris at Pâtisserie Christian Pottier. Although I was fascinated by the fancy layered creations there, I preferred simpler, homier pastries, like buttery madeleines, crisp millefeuilles, and of course the very French financiers. Invented in a pastry shop near the Paris Stock Exchange, these one-bite cakes provided a quick sweet fix for bankers on the run. They were originally made in small rectangular molds to resemble gold bricks, but financiers can now be found in myriad shapes and sizes all over France. The easy-to-make batter has ground nuts, egg whites, sugar, and vanilla brown butter. At Lucques, we sometimes bake our financiers into round cakes and serve the slices with sugared summer fruit and whipped cream. Try a slice crisped in the toaster the next morning for breakfast.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.