Gina: A few years ago, Pat and I had the honor of visiting Madrid, Spain, to cook at the U.S. Consulate there. The idea was for the Spaniards to taste some real Southern barbecue (see page 52). Well, my poor husband got straight off a plane and headed for a makeshift smoker, while I got to lounge in a fabulous hotel and drink champagne. But the dinner turned out to be a huge hit, and afterward we got to celebrate by exploring the city and hitting several tapas bars. When I saw that the streets and the restaurants were still buzzing with folks of all ages late into the evening, I decided the Spanish have it down—they know how to have a good time. When Pat and I got home, we decided to put our own spin on a favorite tapas dish. Down South, we like our “crostini,” or grilled toasts, with a little soul. So we started with a rich, creamy pimento cheese that we love and gave it a little kick with the addition of some cayenne pepper. For a truly Southern spin, we added crumbled bacon (Pat and I will find a way to incorporate pork into just about any recipe). As a finish, we slathered the cheese spread on toasted bread and sprinkled the crumbled bacon on top, then slipped the toasts under the broiler until the cheese was just melted. Good Lord, what’s not to love? These toasts are amazing with chilled white wine. Covered and chilled, the pimento-cheese spread will last for up to 3 days in the refrigerator.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.