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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.