This is a much quicker version of the classic ham and cheese croissant. I love the combination of ham and cheese wrapped in rich pastry first thing in the…
Food
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Made with lamb and spiced with black pepper, oregano, and cumin, these Mediterranean- inspired meatballs have enough flavor that they’re nearly just as good served at room temperature as they…
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For a plant-based option at the holidays, try this side dish from the new Celebrate: Plant-Based Recipes for Every Occasion. Bettina said, “I adore potatoes! You may also have…
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Brittany, next to Normandy, is known for its crepes made from blé noir (“black flour”), or sarrasin (“buckwheat”). Buckwheat has an intense, moody flavor that makes for a great…
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This simple, savory tart would be equally good as a light lunch with a side salad, or as an aperitivo snack served with cocktails or bubbles. The flaky golden…
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This squash and Gruyere soup was one of our favorite dishes at Six Communes, located in the heart of the Swiss Absinthe country. The soup is served tableside over…
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This is a slightly fancy way to serve simple roasted root vegetables, and once you have the vegetables roasted and the pastry made, it’s a quick dish to…
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Smoky. Salty. Delicious. Just in time for fall, this mac and cheese inspired by The Seafood Shack in Ullapool Scotland is layered with spicy Spanish chorizo, smoked haddock, and…
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I used to be in the camp of cooking mushrooms over high heat to get them to brown while evaporating off their water, but Andrea Nguyen’s book Vietnamese Food…
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Is there anything more French than French onion soup? I think not, and few people do it better than the Burgundians. It happens to be exactly what I feel like…
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I love pumpkin in sweet and savoury recipes, and I was delighted to discover that it is often baked into cakes in Italy. The grated flesh gives an earthy…
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Like many, the dish I’ve cooked most in my life is a ‘spaghetti Bolognese’, the catch-all term for a Britalian-ish beef mince and tomato sauce, seasoned with whichever store-cupboard…