Name: Tuscan-Style Pork Roast (arista)
Cook time: 20 min
Total time: 3 hr
Yield: Makes 6 servings
Ingredients: 6 garlic cloves; 1/4 cup fresh rosemary; 2 teaspoons fine sea salt; 1 (4 1/2- to 5-lb) rib section center-cut pork loin, boned, meat reassembled with bones, and tied by butcher

Willinger uses a mechanical meat spit (called a girarrosto or spiedo) in her fireplace to make this dish. We found the meat just as delicious cooked in the oven.

Cooks' note:

·Roast may be rubbed and stuffed with garlic mixture 1 day ahead and chilled, covered. Bring to room temperature before roasting.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

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

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

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

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

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