When I first opened Bayona I never had time to eat, so I survived that first year on these two delicious dips. I’d duck into the pantry and dip crispy croutons into the smoky eggplant puree or the pungent olive spread (or both), and the flavors sustained me through my shift. I still crave them. Eggplant caviar comes from many parts of the Mediterranean, including France, Italy, Turkey, and the Middle East. It’s flavored simply, with fresh tomato, garlic, lemon juice, and olive oil. The secret to developing a deep, smoky flavor is to char the skin until it’s black and rather scary looking. The tapenade, or olive puree, is a pretty classic combination from the south of France. I give the black olives, capers, and anchovies a quick rinse to lessen the impact of their saltiness. Both dips provide a great base from which to build a plate. You can add hummus, feta cheese, various crunchy vegetables, and a drizzle of extra-virgin olive oil to create a fantastic antipasto platter.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.