Name: Prosciutto and Brie Sandwiches with Rosemary Fig Confit
Yield: Makes 4 sandwiches
Ingredients: 4 ciabatta* rolls (about 4 inches square) or a long loaf (about 20 inches) French or Italian bread; about 1/2 cup rosemary fig confit; 1/4 pound thinly sliced prosciutto; 1/4 pound Brie, cut into thin slices; 1 cup dried Calimyrna figs, chopped fine; 1/2 cup dry white wine; 1/2 cup water; 3 tablespoons honey; 1 teaspoon chopped fresh rosemary leaves; *Ciabatta rolls are available at some specialty bakeries.

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well.

Can be prepared in 45 minutes or less.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.