“Monday cold cuts” is a key dish in our house: it shows our intent to use every scrap, to make the most of what we have, but it also gives me a break. It is one meal I don’t have to think about other than sharpening the carving knife. The appearance of thin slices of cold meat on the first day of the week also gives me a chance to consider a side dish more interesting than a baked potato. Sometimes I bring out a bubble and squeak, fried in my old cast-iron pan, or some leftover mashed root vegetables warmed in a bowl over hot water with a tablespoon of butter; other times it’s red cabbage, shredded with pickled walnuts as black as coal. Another favorite is a warm salad of some sort of root vegetable, fried or steamed, then turned in a mustardy dressing.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.