“Crisp-braised” might seem like a contradiction in terms, since braising is geared to develop full tenderness, usually at the cost of crispness. But browned duck skin has such an astonishing capacity for holding its crispness that duck legs can be browned, then carefully braised, with the result being a crackling skin covering sublimely soft meat. This is a grand winter dish, the kind you would eat ecstatically at a neighborhood bistro, were you lucky enough to live near such a place. Serve with bread and a salad.
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.