My friends Larry Butler and Carol Ann Sayle, owners of Boggy Creek Farm in Austin, sell the most fabulous smoked tomatoes. I’ve used them to enhance meat dishes and salads. But I’d never tried them in a bread or scone, so I came up with this recipe to showcase them. As soon as the first fragrant scone came out of the oven, I knew I’d be delighted with the result. I even devised a way to use the day-old scones to stuff my Three Pigs pork tenderloin (page 33). As much as I love Larry’s smoked tomatoes, I must admit the scones are delicious made with any high-quality sun dried tomatoes.
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.