This elegant appetizer or starter salad for a dinner party celebrates two loves: goat cheese and roasted beets. It takes more time than a simple tossed salad, but all can be done in advance for entertaining. Mixing red beets with golden and candy-striped varieties makes an especially gorgeous presentation. The CKC chèvre that I use is from Chrissy Omo, a local cheesemaking prodigy. (For more about Chrissy, see opposite page.) Although I highly recommend it, CKC cheese is hard to get outside of the Austin–Hill Country area. Support your local cheesemaker by checking out neighborhood farmers’ markets.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.