This silky puree is just one more way to enjoy fresh goat cheese, which is a favorite of mine. It can be served with toasted bread and sun-dried tomatoes for a quick hors d’oeuvre, or paired with a salad of fresh greens for an appealing first course. It’s also irresistible slathered on a turkey or grilled portobello sandwich. This puree is similar to the garlic goat cheese filling for my Eggplant Roulades (p. 303), but the addition of fresh basil, herbes de Provence, and chives gives it a style all its own.
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.