By adding a puff pastry top, Chef Albert Bouchard transforms an easy autumn vegetable soup into a first course suitable for company. The puff pastry seals in all the aromas until diners breach the flaky caps with their spoons. Note that you will need individual ovenproof soup crocks, similar to the type used for French onion soup. The diameter on top should be no more than 5 inches to have the proper ratio of soup to pastry. Chef Bouchard attended the 2006 Workshop.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.