This gratin of fennel wedges and strips of prosciutto drizzled with butter and topped with Grana Padano or Parmigiano-Reggiano, then baked until golden, is rich, aromatic, and irresistible. It’s also quite convenient, since you can set up the baking dish hours ahead, keep it refrigerated, then pop it into the oven just before dinner. You can make this without prosciutto or substitute bacon, and it will be delicious, but it’s even better with prosciutto. Keep in mind that the cooking of prosciutto and cheese concentrates the saltiness, but the sweetness of the fennel brings it all into balance. Serve hot for best results.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.