On a recent trip to one of my favorite vineyards in California, Seghesio, I stopped by a restaurant in downtown Healdsburg. The sign promising sushi (yes, pitmasters do occasionally enjoy a plate of sushi) drew me to a seat overlooking a fresh seafood bar, where in addition to sushi a wide variety of fried and grilled appetizers was available. The food was great, but what caught my eye and taste buds was the variety of sauces that accompanied their fresh fare, especially their caramelized soy sauce. This deep black sauce had the consistency of molasses but with a rich chocolate flavor. Surprisingly, it worked very well with the seafood. In my mind I was envisioning chocolate shrimp, chocolate chicken, and chocolate ribs! Well, maybe I got a little carried away, but it did inspire this glaze.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.