Chances are that this irresistible green salad, one of the simplest recipes in this book, will fit into your dinner repertoire several times a week. At Bayona we use a mix of lolo rosso, red oak, frisée, Boston or Bibb, red leaf, watercress, and radicchio lettuces. The dressing, which gets a sweet-tart kick from two types of vinegar, mustard, and honey, really makes this salad sing. A small portion of an assertive cheese, like Grana Padano or crumbled blue cheese, will add an appealing sharpness.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.