When people think pesto, they think basil. But I like to mix pesto up and use broccoli rabe—one of my very favorite vegetables. Broccoli rabe makes a delicious starting point for pesto. Add some sharp cheese and pistachios and you’ve got an amazing way to transform an old classic. I stick with a traditional combo—bitter rabe and sweet sausage over orecchiette (translated as “little ear”)—but I tweak it just enough to make it fresh and fabulous!
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.