The word Cassolita comes from the Spanish word cassola or cazuela, which refers both to a round clay pot and that which is cooked in it. A Sephardic squash dish from Tétouan, Morocco, this cassolita is scented with cinnamon and caramelized onions and gets a nice crunch from the almonds. It is typically served with lamb couscous (see page 236), although it goes well with any hearty meat dish. When I made it for a dinner party for my editor, Judith Jones, all the high-powered foodies attending asked me for the recipe. It can be made ahead and then reheated before serving.
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.