Serving the salad on top of the grilled steak is a nice presentation. A local blue cheese like Bluebird from the Grey Barn and Farm is nice.
This technique for cooking firm, white fish is a popular chef’s trick often used in restaurants, but it’s great for home cooks, too.
This tian (a Provencal gratin) has a lovely base of sautéed onions and bell peppers hiding underneath rows of tomatoes and summer squash.
Bouillabaisse is a traditional French fishermen’s stew that’s usually served with crusty bread and a garlicky sauce called rouille.
This smooth peanut sauce is versatile, easy to make, and keeps for five days in the fridge.
Fischers’ Creamed Oysters on Toast
This version of Oyster Bisque from Kay Goldstein is one she served to Julia Child many years ago.
This version of the classic molasses crinkle cookie has a few tweaks to make it especially tender and chewy.
Crisp nuggets of roasted cauliflower are like vegetable candy, and this flavorful salad is a great excuse to eat them for dinner.

Pages