Romesco is a Catalan condiment traditionally made of fried bread and dried peppers, and served with seafood. We make our Romesco using roasted red peppers because we love their charred, sweet flavor. We serve it with mozzarella because we love the way it contrasts with the mild flavor of the cheese—and because we are a mozzarella restaurant! If you happen to have Garlic Confit, use it in this recipe; but if not, your Romesco will still be delicious without it.
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.