all things food
Julia Child updated the French classic with mixed peppercorns and allspice to lend a little intrigue. A surprisingly quick yet altogether swoon-worthy weeknight dinner.
Though traditionally a first course, bone marrow is sufficient enough to be both first course and last course. And maybe each course in between.
Coq au vin, aka chicken soused in wine, is a French classic that exists in countless incarnations. This rich, soulful riff is from Julia Child.
Potatoes. Cream. Cheese. And a French lineage. We really don’t think comfort food gets any more comfort-y than this.
Not your everyday mashed potatoes, these are ridiculously rich and comforting thanks to butter, sour cream, Parmesan, and roasted garlic. Leftovers freeze and reheat beautifully.
Want all the caramel-y crunch goodness of pecan pie without the effort? This easy cobbler delivers all that and more.
All the juicy, tender perks of brining. None of the fuss of finding a container large enough to contain a turkey and cramming it in your already overstuffed fridge.
An impressive dessert, created by David himself, gets an autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
Because who doesn’t love creamy, smoky, cheesy mashed potatoes?
Transport yourself to the Mediterranean with this cozy meal of tender chicken thighs that are gently cooked with vermouth, lemon, olives, and prosciutto.