Local farmer Bill Coleman specializes in all sorts of exotic herbs and greens, such as curry leaf, epazote, purslane, and fenugreek. When he can, Bill travels to faraway places to source unusual herbs and spices and little-known fruits and vegetables. He carries home the precious seeds and plants them at his farm near Santa Barbara, providing a wonderful source of inspiration for us lucky local chefs. It’s always exciting to see what he will, literally, unearth next. A few years back, Treviso, a beautiful elongated relative of radicchio from the north of Italy, was his plant of the moment. Bill Coleman’s Treviso practically dared me to come up with a dish that would show off its striking magenta leaves and complex, slightly bitter flavor. I paired the Treviso with pungent Gorgonzola and drizzled both with sweet saba, a syrup made by reducing grape must with sugar. This salad-meets-cheese course is the perfect beginning (or ending) to an autumn meal.
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.