The swineherd, like the shepherd, conducts his life significantly all’ aria aperta—out-of-doors. It is there that he naps and forages, tends to his fires, capriciously bathing himself and one part or another of his clothing in an often swift and single maneuver. He might also cook up some wonderfully scented stew of wild mushrooms or one of dried beans and just-gathered grasses and herbs, as supplement to his staples of cheese, honey, bread, and wine. More than once, though, we took note of purposeful midday couriers visiting a swineherd in the pasture, carrying a basket full of components for him to cook a fine feast of a lunch midst his charges and under the sun. We learned, too, that, once in a while, the swineherd cooks for his family, his friends. Here follows a version of a dish as it is prepared by a young Sard herdsman when he slaughters a pig for market. Staging a torchlit supper in his meadow, he braises a haunch of the animal for his neighbors. Its formula was told to us by his wife, she having cooked it for us on the farm where we stayed near Sassari.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.