For me, peppers are the gift that keeps on giving. Whenever I eat a roasted pepper it seems to stay with me forever. My sister, who’s a dietician, told me it’s because they have so little acid in them. Knowing this, I came up with a way to do two cool things—eat peppers without having them stick around all day and make a yummy peperonata—simply by adding a bit of sherry vinegar (a.k.a. acid) to the mix. The vinegar adds a lovely brightness to this dish, and the pimentón (smoked paprika) gives it a rich smokiness—both of which are unbelievably good with the creaminess of the goat cheese. Of course, you don’t have to serve this with goat cheese the way I do; you can make a batch of peperonata just to have in the fridge to throw on a sandwich—like a condiment—or to pull out and serve on bread when someone comes over for a drink. This is one of my personal super-secret flavor weapons!
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.