The Basque region is an area that spans the border between Spain and France, where a strong sense of nationalism has fueled a desire for independence among some of the Basque people. (I recommend not bringing up the topic if you go for a visit.) But one thing that all sides can agree on is that gâteau Basque is one of the region’s tastiest achievements and a great source of pride. I’m an impartial observer, but I am partial to this dessert, which is a cross between a cake and big cookie. But being Basque, it’s naturally subject to controversy: some versions have pastry cream sandwiched between the layers and others are filled with cherry jam. While happily tasting my way through various examples in the region, I’ve enjoyed versions of both, which is a pretty good way to keep the peace. Don’t be too concerned if the dough falls apart as you roll it; it can be pinched together and will still bake up perfectly.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.