You can 'confit' anything! Thomas Kellers 'Soffrito' recipe is really an onion and tomato confit. It takes me ten hours to confit three pounds of onions and three pounds of tomatoes. Totally worth it. Keep the oil VERY low.
New York Cheesecake - This is the single best cheesecake I have ever had. I discovered this Jim Fobel’s cookbook about 20 years ago. It is creamy smooth, lightly sweet, with a touch of lemon. This cheesecake is the favorite. - worth a try.