When the media review the Mozzarella Bar, they almost always mention having eaten this dish. It is composed of two special ingredients—large hazelnuts that we get from Trufflebert Farms in Eugene, Oregon, and sheep’s milk ricotta imported from Italy—paired in an unusual way. Aillade is a French condiment of garlic pounded with some type of nuts, usually served as a condiment for duck or other meats. We make ours with hazelnuts; it’s one of the few condiments that we make at the restaurant using a mortar and pestle because otherwise it comes out too smooth, like peanut butter.
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.