These delicate, pale-green avocado pancakes come from my former big-city life as executive pastry chef at Anthony’s, owned by Tony Vallone, one of Houston’s top restaurateurs. The recipe for these savory pancakes was shared by a sous chef there, and I fell in love with them. We served them with crab and pico de gallo. In this version, I top them with homemade crème fraîche and trout caviar, a gorgeous, orange, medium-grained roe. (It is also more reasonably priced than many caviars and sustainably raised.) Incredibly simple, the pancakes must be made at the last minute and served warm.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.