Definitely read this recipe through before starting, especially what can and cannot be made ahead, listed at the end, before you start. While I’ve simplified it in every way that such a wobbling, centerpiece of a dessert can be without compromising what it is, please, let this be an indulgence …

I’m using fingerlings and cremini mushrooms from the Union Square Greenmarket, lucky me, but I usually make this with yukon gold potatoes and any mix of mushrooms that looks good at the store. Potatoes 1 1/2 pounds (680 grams) Yukon gold potatoes, peeled if you wish, cut into 1/4-inch slices …

This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for. She said she got some guidance from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too! 2 pounds yellow onions (4 large or 5 medium) …

A frequently asked question I get about *all of this* (waves hands in the general direction of the internet/air) is where I get my inspiration from. And almost without fail, I will say “not here.” No offense to this space we’ve created, but inspiration hits when I’m not pressed to …

Brown your butter: In a medium saucepan or frying pan, melt butter over medium-high heat. It will melt, then foam, then turn clear golden and some toasted speckles will appear. As soon as they do, remove the pan from the burner; the residual heat will be sufficient to toast the …

I did not intend to disappear for so long! In early October I was putting the finishing touches on a cake that manages to incorporate 2.5 pounds of apples (perfect for people like me who show no self-control nor willingness to learn from the previous season’s excess at orchards) when …

Prepare the chicken: Arrange chicken skin side-up on a plate and season generously on top with salt and freshly ground black pepper. We’ll get to the undersides in a minute. Heat a large sauté pan, preferably one with a lid, over medium-high heat for one minute. Once the pan is …

Prepare the eggplant: Arrange eggplant slices on a large (half-sheet) baking pan in one layer. Sprinkle with about 2 teaspoons kosher salt and set aside for 30 minutes. Heat oven: To 425°F (220°C) degrees. Roast eggplant: Transfer eggplant slices to paper towels and blot them of as much excess water …

This recipe is adapted from my 2018 Foolproof Cacio e Pepe, which uses a technique from the chef of Flavio Al Velavevodetto in Rome, which I learned via tour guide Elizabeth Minchilli. To understand why starting with a cold sauce works, read the 2018 headnote. You can watch me make …

Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. You’d think after all that that the path to these …