If Parmesan is the king of cheese, Époisses is the cultural attaché. It’s smelly in a way that makes you proud to like it. It’s also red-wine compatible and awesome on a piece of steak. A washed-rind cheese, Époisses is made from milk from Burgundian cows and washed with the local marc de Bourgogne. It is crucial that you buy a good Époisses, and, in fact, only one or two brands make it to the United States and Canada. Sniffit before buying, and avoid one with a horse urine–window cleaner smell. Remember, too, warming up the cheese only amplifies the aroma. Sometimes Gilles Jourdenais at Fromagerie Atwater gets in tiny individual Époisses, which we try to use whenever possible. This dish, which combines the cheese with shallots, used to be the classic Joe Beef drunk staff meal at 4 A.M. Eat it with toasted bread, a few rosettes of mâche, or on top of steak.
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.