The tender lettuces and delicate herbs of spring are but a fond memory. Fall salads are hearty and bold. Tempted as I am to give you a recipe for [...]

This riff on this traditional bistro classic apple tarte tatin—a creation of caramelized apple halves or quarters topped with pastry, baked and turned out with the sweet apples dripping their [...]

I am tempted to tell you to put the vegetables in a hot oven, since that is what roasting is. For wonderfully crusted and flavorful roasted vegetables, however, just a [...]

  I tend to bristle at the not-quite-accurate use of cooking terms. Confit means to be cooked—and then usually preserved—in its own fat. Duck and pork are the common culinary [...]

While potatoes are the classic choice, many vegetables can be gratinéed. Potato gratins are go-to dinner fare at my house. Sometimes we make them with cream and Gruyère and a [...]

  Banish any image of watery broth with kidney beans and overcooked macaroni floating in it. Minestrone can be—should be—a hearty, almost stew-like, soup chock full of vegetables. And I [...]