This burger could turn anyone into a West Coast convert with just one bite. Northern California’s gorgeous Napa Valley is home to more than vineyards; it also produces some great local goat cheese and the Meyer lemon. Intriguingly sweet and far more mellow than the standard variety, Meyer lemons are a wonderful treat. Their season is short, however, and they can also be prohibitively expensive. But I still love that flavor and have found that I can replicate it with a mixture of fresh lemon and orange juices. The Meyer lemon–honey mustard is fresh and bright, not cloying. Its sweet note is a great counterpoint to the tangy goat cheese and crunchy, peppery watercress.
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.