What Mexicans call a cóctel de mariscos is similar to what most Americans think of as a mixed seafood cocktail. Every port city of Mexico, even inland Mexico City, offers them (look for a sign advertising mariscos or shellfish). Mexico has some of the freshest seafood in the world, and definitely some of the spiciest. Look for stands where you can smell the ocean and see the seafood without a blanket of sauce so you can judge freshness by color and aroma. The classic accompaniment is crispy tortilla rounds—either chipotle or corn-flavored (usually found next to the tortilla chips in a Mexican market; saltine crackers are another option). You need the crunchy texture of the fried tortilla against the softer, juicier texture of the seafood—so this works great in a crispy taco shell as I’ve done here.
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.