Name: Fig and Rosemary Pot Roast
Yield: Makes 6 servings
Ingredients: 2 cups dry white wine; 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise; 1 tablespoon olive oil; 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked; 1 medium onion, chopped; 1 medium carrot, peeled, chopped; 1 tablespoon chopped fresh rosemary; 2 garlic cloves, chopped; 1 14-ounce can low-salt chicken broth; 1 tablespoon butter, room temperature; 1 tablespoon all purpose flour; 2 tablespoons Dijon mustard

Image may contain Roast Food Pork Meal Supper and Dinner

Fig and Rosemary Pot RoastCharles Schiller

Bone-in cuts (like this pork loin roast) require a longer cooking time, but the payoff is big flavor and succulent meat. The meat closest to the bone is always the juiciest, and bone marrow enriches the sauce as the roast cooks.

Recipe notes

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Smothered Italian Sausage

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.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.