On its own, Jalapeño-roast Pork (p. 269) makes for an incredible meal. But these sandwiches, made from the leftover pork, are so delicious that you may end up roasting the shoulder just to make them. We served the sandwiches at Spice Inc. for two years. I originally learned this recipe from my partner Regina Keever, but the recipe has since been taken over by Jane Ruppel, our beloved office manager and resident party monster, who prepares it for virtually every Bayona get-together, by request. The meat can be used in countless ways and is simply irresistible. The pickled cabbage, spicy Creole mustard, and pickles cut the richness of the pork.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.