Years ago I discovered a little place in San Francisco that made the most delicious green onion focaccia that I loved and never forgot. When the Pizzeria was conceived, I knew I wanted to offer one with green onions in memory of that one. In trying to invent my green onion pizza, I remembered my days at Spago, where they made a goat cheese and red pepper pizza that was really popular. Goat cheese and bacon is a great combination, as is goat cheese and browned garlic. And then there were those green onions . . . That mishmash of inspirations is how this pizza came to be. The garlic is the same that we use in the Olives al Forno (page 37). While you’re at it, you might want to make enough for both, since the olives would be a great accompaniment to a pizza party.
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.