The first apartment I rented in New Orleans was a summer sublet with a tiny balcony, just big enough for a hibachi grill. This sandwich, a beloved Greek specialty, was one I loved to make when I had friends over. We’d drink a bottle of chilled retsina and dream of being in a café looking up at the Acropolis. If you don’t feel like firing up a grill, these skewers can be cooked in a grill pan or under the broiler. You can also make skewers of diced chicken (breast or thigh meat). Just grill a few minutes less, so the leaner meat doesn’t dry out.
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.