By mid-November, the tomato vines in our garden have usually had enough. The days are no longer sufficiently warm to ripen the fruits that remain on the plants, so we start thinking about fried green tomatoes. Southerners might raise their eyebrows, but Brian uses neither cornmeal nor bacon fat when he makes these. He prefers the lightness of vegetable oil and the crispness of a panko coating. These coarse Japanese bread crumbs are a favorite of many chefs because they produce such a crunchy and well-browned exterior. Brian tops the fried tomatoes with a dollop of softened goat cheese from Skyhill Farms and a spoonful of fennel marmalade. The dish offers so many pleasing contrasts: warm and cool, tart and sweet, crisp and creamy. We typically serve it as a passed hors d’oeuvre with our Sauvignon Blanc, which has the bright acidity to match.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.