This delicate little indulgence makes a marvelous treat; cut up into little squares, it’s perfect party fare. We were already considering creating a grilled cheese sandwich with fontina when one of our purveyors came to us with the white truffle fondue. Unlike many truffle oil products, this fondue is made with real truffles. We tried it . . . and loved it. It is the ideal complement to the mellow flavor of fontina and the fresh Pullman bread. We wanted to add some sautéed mushrooms, and chose the black trumpets for their low moisture content and springy texture. If you find them fresh—which can be difficult, even in season—rinse them well to get rid of all the grit.
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.