This is one of the all-time most popular dishes we have ever created at Bayona. It was the brainchild of another former sous chef, Scott Freer. He had the original idea (duck and peanuts, who knew?), and we tweaked the various components until one day, after tasting the latest version, everyone just stood there silently, grinning in a Duck PBJ reverie. The cashew peanut butter can be made well in advance, as can the grilled onions. However, for super-crisp freshness, the Apple-Celery Salad is best when thrown together right before serving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.