Lamb is an underappreciated and underutilized meat. It’s better for you than other red meats; it’s generally raised under healthier, more humane, and more sustainable conditions; it’s fragrant, lean, and tender; and it has that slightly funky quality that makes it interesting to work with. Here, we’ve rubbed it with chopped lemon confit and olives. While the recipe calls for oven-roasting, roasting it slowly on the grill would work beautifully, too. In keeping with the great tradition of day-after-holiday leftovers and sandwich making, we think Easter Monday is when you’ll want to be eating this one.
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.