Three Pigs is one of my favorite party dishes because it feeds a lot a people without breaking the budget. I make the stuffing one day in advance, refrigerate it, and all that’s left is to slather it onto the pork in a thick layer, roll it up, top it with a bacon roof, and put it into the oven. The carrots are a snap as long as you have a mandoline, or a carrot guy or gal (someone whose sole job is to cut the carrots into even slices on the diagonal; I’m just fantasizing here). We had a bread guy when I was the executive pastry chef at Tony’s in Houston, and all he did was make bread, all day, every day. Sadly for me, I don’t have a carrot boy or girl. When I’m entertaining at home, the work mostly falls to me, so I hook up my iPod, turn up the volume, and slice my own carrots. And unless I’m at work, it’s up to me to butterfly the pork loin so that it lies flat for stuffing. If I were you, I’d ask your butcher to do it, specifying that the loin be butterflied twice for stuffing. Day-old scones make a fabulously rich stuffing, I’ve discovered. Bake my smoked tomato scones (page 35) for another meal and stow three in the freezer for use whenever you fancy making this dish.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.