There are certain unfashionable meals I want to slap a preservation order on lest they disappear altogether. Faggots and gravy, traditional Midlands meatballs fashioned from pork innards and belly and wrapped in caul fat, is one such recipe (lardy cake—the name speaks for itself—is another). Pease pudding would be many people’s chosen accompaniment; others probably a pile of minted fresh peas. To my mind, the faggot needs a cooling sidekick to soften the blow of the liver and onions. A mash of rutabaga is good, but also this rather more subtle approach.
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.