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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.