It’s funny when some of your biggest enemies turn out years later to be your best friends. As a child, I dreaded nothing more than those mushy, boiled-todeath, off-color Brussels sprouts. But once I discovered fresh Brussels sprouts and learned how to cook them, I became a full-fledged devotée! Here, in my favorite preparation, they’re sautéed with pancetta, shallots, and garlic and then braised in the pan with balsamic vinegar and veal stock until they’re shiny and glazed.
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.