This is one of my favorite recipes in this book, mainly because of the fun evening I had developing it while visiting my dear friend Kevyn in New York City. I prepared it in his kitchen while he and our mutual friend Jennifer looked on, sipping wine. We enjoyed the meal with a bottle of Côtes du Rhône wine and then, with dessert, drank port left over from the recipe. This is one of the most elegant dishes in the book, and while it's by no means difficult to prepare, it's an indulgent recipe that is ideal for a special occasion or a dinner party.—JH
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.