Not far from Joe’s Mountain Gardens in Celo is Canton, a mill town that is home to Sunburst Trout Farm (see Sources, page 264), where Sally Eason raises delicate pink trout in the pure water that rushes down Cold Mountain. If a campfire is not in your immediate future but you have some sparkling fresh trout, this works well on the stovetop, too. Serve it with wilted ramps (page 27) or other greens.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.