This delicate little indulgence makes a marvelous treat; cut up into little squares, it’s perfect party fare. We were already considering creating a grilled cheese sandwich with fontina when one of our purveyors came to us with the white truffle fondue. Unlike many truffle oil products, this fondue is made with real truffles. We tried it . . . and loved it. It is the ideal complement to the mellow flavor of fontina and the fresh Pullman bread. We wanted to add some sautéed mushrooms, and chose the black trumpets for their low moisture content and springy texture. If you find them fresh—which can be difficult, even in season—rinse them well to get rid of all the grit.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.