Perfect Pie Crust

Perfect Pie Crust

This easy pie crust is just that: Easy. High-fat European butter gives it its richness and superb flakiness. Use this pie crust for all your baking.

Romesco Sauce

Romesco Sauce

Some consider this Catalan classic to be the great Spanish acquisition considering how it’s so very versatile (and vegetarian).

Two pieces of almond flounder meunière in a wooden serving dish topped with sliced almonds and lemon wedges on the side.

Almond Flounder Meunière

Made with both almonds and brown butter, this little number from Dorie Greenspan is the love child of sole amandine and sole meunière.

Cauliflower-Bacon Gratin

Cauliflower-Bacon Gratin

This cauliflower gratin recipe from Dorie Greenspan is French comfort food, yet it wouldn’t be out of place on a distinctly American Thanksgiving table.

Slices of cider-basted venison with roasted potatoes and red cabbage on a yellow plate.

Cider-Basted Venison

What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.

A slice of rustic bread topped with thin slices of lardo, all on a wooden cutting board

Hog Heaven: Lardo di Colonnata

Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.

A plate of boeuf Bourguignon with roasted potatoes

Boeuf Bourguignon

A classic French recipe that really ought to be in your repertoire, boeuf bourguignon has countless incarnations, including this classic version by Craig Claiborne.