Famous dishes have historically taken their names from the chefs who invented them—Sole Dugléré, for example, was named after French chef Adolphe Dugléré. As a consultant to Finger Lakes Aquaculture, distinguished local chef Etienne Merle, who once ran well-loved Ithaca restaurants L’Auberge du Cochon Rouge and Valentine Café, created a recipe for Dugléré-style tilapia. The addition of curry and herbs gives the dish Etienne’s unmistakable touch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.