By mid-November, the tomato vines in our garden have usually had enough. The days are no longer sufficiently warm to ripen the fruits that remain on the plants, so we start thinking about fried green tomatoes. Southerners might raise their eyebrows, but Brian uses neither cornmeal nor bacon fat when he makes these. He prefers the lightness of vegetable oil and the crispness of a panko coating. These coarse Japanese bread crumbs are a favorite of many chefs because they produce such a crunchy and well-browned exterior. Brian tops the fried tomatoes with a dollop of softened goat cheese from Skyhill Farms and a spoonful of fennel marmalade. The dish offers so many pleasing contrasts: warm and cool, tart and sweet, crisp and creamy. We typically serve it as a passed hors d’oeuvre with our Sauvignon Blanc, which has the bright acidity to match.
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.