This is less a recipe than an idea, but I assure you that it’s an idea that will continue to inspire you. It began with a jar of marinated Sardinian pecorino that I bought and kept at one of the restaurants. Although the price of the cheese made it as precious as gold, I soon found that it enhanced nearly everything it touched, from pastas to carpaccios. (I admit it’s also terrific snitched directly out of the jar.) If kept covered in olive oil, the cheese will keep nearly indefinitely, though it’s so irrisistable that it won’t last that long. Make sure it is allowed to come to room temperature before using. As you use up the cheese, add the olive oil to vinaigrettes, pasta, and more.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.