This is yet another recipe that evokes that nostalgic, “Why don’t people make this anymore?” feeling, like a beautiful picture from the old Larousse, a civil-war reenactment, or sleeping on a train. There is only one good reason to make this dish: because you can! Thankfully, people like Frank, Marco, and Emma (our kitchen mainstays and true Joe Beefers) see the value in making historically relevant dishes like this, and it stays with them forever and can live on. The most difficult part of this recipe is measuring the dough to cover the pâté. Although some pâtés are served hot, the salt content in this one means it only tastes good cold. We serve it with some mustard and a glass of Morgon.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.