Cornmeal, or polenta, is a staple ingredient in the Italian pantry and is used for both savory and sweet dishes. This not-too-sweet cake combines cranberries and orange, which remind me of the holidays—which is when I most often make this. It’s one of those versatile cakes you can serve for breakfast, with tea in the afternoon, or at the end of a big meal topped with a scoop of vanilla ice cream. I like to make a few extra to give as hostess gifts.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.