This delicious stew of roasted baby artichokes, trumpet mushrooms, and asparagus is a nod to spring. Deborah Madison and I developed this recipe at her Santa Fe home using ingredients from the local farmers’ market and topped it with a lovely goat cheese from northern New Mexico. Upon returning home to Northern California, I roasted the ragout in a clay baker in my wood-fired oven, which further highlighted the earthy flavors. It’s easy to prepare, and the rich broth and meaty mushrooms are so satisfying. All you need is a few hunks of crusty bread and some beautiful cheese and you have a robust supper.
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.