Occasionally we refer to Le Repertoire de la Cuisine, the little brown book of classic French recipes, to find inspiration for the Joe Beef menu. It’s a gold mine of forgotten culinary knowledge, including the sauce paloise, a classic variation on sauce béarnaise that uses mint instead of tarragon. You decide on the meat. If you freak on kidneys, use kidneys. We like it on a mutton chop, one chop per person.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.