If subtlety is your thing, this Mozzarella Bar creation is not for you. Each crostino is composed of a really strong vinegar presence from the escarole, which is marinated before being grilled and again after; a strong flavor of smoke from the bacon; and sweetness from caramelized shallots. The role that the cheese plays is to tame those aggressive flavors but the result is by no means bland. The recipe for the shallots makes more than you will need for this recipe, but they are essentially pickled, so they will keep for several weeks in the refrigerator. You can use the leftovers on sandwiches or spooned over grilled beef, chicken, or pork.
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.