Brian sometimes roasts mushrooms and artichokes in the winery’s pizza oven alongside a chicken, but the vegetables will color up beautifully in a hot home oven, too. Serve them, browned and sizzling, as an accompaniment to a roast or to Grilled Bone-In Ribeye Steak with Garlic Sauce (page 138). Or pair with polenta for a meatless meal.
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.