I loved the idea of pairing lamb and goat—since that’s how I think of them, frolicking in a field together (what do I know, I’m a city girl). The idea for a pairing led me to this dish. The tasty goat cheese, herbes de Provence (a mixture of herbs that includes basil, fennel, rosemary, thyme, summer savory, and lavender), and pancetta mixture was initially a stuffing for the lamb, but it was quite tricky to assemble. I made it simpler for the staff and now for you (you don’t always have to take the most difficult route!) by simply crumbling the topping over the roasted lamb. The rich, glossy zinfandel sauce really pulls the flavors together.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.