At the restaurant we call these Love Sticks, because everyone loves them so much. Before I tried them, I might have thought it was lily gilding to serve butter with prosciutto, even though ham and butter has always been one of my favorite sandwich combinations. And I never would have considered truffles and prosciutto together, because truffles are so pungent and are usually paired with mild flavors. In fact, the combination is so perfect that I’m sorry to have to admit that I did not invent it. These are something Matt brought home from Del Posto. They are also really fun to eat and make for the ideal handheld appetizer. If you have leftover truffle butter, wrap what you don’t use tightly in plastic and refrigerate to make Love Sticks, spread it on a ham sandwich, or shave it over scrambled eggs. It will last for several days, after which the truffle flavor may begin to fade.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.