There’s nothing I like better than very, very cold Champagne. So cold that I usually drop a small ice cube into my glass to make sure it’s as chilled as possible. I always feared that it was offensive and crass to ice down Champagne until I went to a tasting of Krug Champagne, considered by many to be the finest of them all. I didn’t dare drop an ice cube into any of the glasses that were presented to me, but I did confide that I often did so to one of their experts, who surprised me by saying that it’s perfectly acceptable to put a bit of ice in Champagne for the very reason I do it. For this sorbet, you don’t need to use the finest French Champagne. In fact, I’ve made it successfully with Italian prosecco and Spanish cava—without offending anyone.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.