Herb-Roasted Potatoes and Onions

In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat…

Sugar-Roasted Peaches with Burrata and Honey

The simplicity of this cheese plate requires the very best ingredients. Burrata is a fresh Italian cheese similar to mozzarella but with a creamy, almost liquid center; if you can’t…

Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits

The sweetness and acidity of roasted peaches offsets creamy, cheesy grits and salty pork chops in this dish, keeping the richness in check. The fennel adds a subtle licorice note…

Sugar-Roasted Peaches

Peaches are sweet on their own, of course, but sprinkling their cut sides with a bit of sugar, searing them in a screaming-hot skillet, and then roasting them until tender…

Potato Skin Curls with Fresh Herbs

These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll…

Cassoulet of White Beans with Braised Pork, Sausage, and Duck Confit

Making this legendary southern French casserole is definitely a project. For the best flavor, Prepare the duck confit at least one week (or up to two months) before making cassoulet—the flavor and texture…

Individual Savory Horseradish Bread Puddings

For this menu, you will need only 8 puddings, but you’ll have 4 extra for anyone who wants seconds.

Pearl Onion Gratin with Parmesan, Savory & Thyme

Leek Tart with Bacon & Gruyère

Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin…