Please do not let the bad bologna sandwiches of your youth deter you from trying this sandwich. Good mortadella is silky, flavorful, and because it doesn’t require aging, usually far more affordable than most artisanal sandwich meats. Here, we balance the smooth texture and rich taste of mortadella with the bitterness of grilled radicchio. The Pistachio Vinaigrette (page 181) is a nod to the classic use of pistachios embedded in the meat.
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.