I make batches of these in mini muffin pans, wrap them well, freeze them, and keep them on hand for last-minute parties. What a relief it is to have a dessert ready and waiting for an impromptu dinner. The only problem: I know where they are, and sometimes, especially late at night, I can’t resist unwrapping a few and eating them. (Yup, they’re pretty good frozen.) Before long, my party stash has dissipated, and I have to make some more. (Pictured on page 164, center tray.)
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.