My kids, Ella, Lulu, and Harry, love making pizza at home and getting their hands in the dough. You don’t need a special oven to make great pizza at home, although I recommend purchasing a pizza stone from your local kitchen store to ensure a crispy and crunchy crust. While you are at it, pick up a pizza paddle too. They often are sold as a set and run only around $30, so they’re not a major investment. The pizza dough in Basics is extremely versatile and can be topped with basically anything you can come up with. Here I wanted to come up with a vegetarian pizza that was so packed with interesting flavors, no one would miss the meat. Radicchio and arugula provide a slightly bitter balance to the melted and wondrous cheeses.
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.