We embrace the urge to grill as a rogue moment of atavism in modern life. Our primitive faculties at play, we become dissatisfied with our indoor culinary selves. Flattening a split chicken under a brick of 500-million-year-old salt and cooking it quickly over an open fire makes good on all that grilling has to offer: simplicity and dramatic impact. The salt block compresses the poultry, making it cook more quickly and seasoning it at the same time. The result is a novel flash-fired flavor, crackling crisp skin, and firmer textured meat that reinvigorates the experience of eating chicken as an authentic form of self-expression. See page 267 for more on using salt blocks.
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.