One of my favorite cheeses from Piedmont, you can tell La Tur is special from the moment you see the little round presented in its ruffled paper wrapper. This is a very well-balanced cheese, young, made from goat, sheep, and cow’s milk. Cutting through the soft rind you find a slightly tangy, nearly mousselike interior, and each round feeds four perfectly. Roasted tomato “petals” make a colorful and velvety pairing, richly drizzled with the best balsamic you can afford. If you can buy 100-year-old balsamic, do it—celebrate your good fortune. If, like me, you can only afford something a bit younger, don’t let it hold you back from ending an evening with this dish. Serve with a plain baguette or slices of peasant bread; nut-or herb-flavored breads will compete with the flavors.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Yes, brownies can—and should—be made with white chocolate.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.