Porchetta is something you want to eat lukewarm: work on it in the morning, cook it in the afternoon, take it out, and eat it an hour or so later. We’re aware that a traditional porchetta is a whole stuffed pig; this is our version and has little affiliation with the Italian classic. Because you wrap the pork belly around the shoulder, you need a pretty skinny piece of Boston butt. We buy a 5-pound (2.3-kg) shoulder, slice it lengthwise, and use half (freeze the other half for another time). This recipe may look labor-intensive, but it won’t be, especially if you get your butcher to do all of the trimming for you.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.