Lots of people eat grapes out of hand, but they don’t quite know what else to do with them. Well, I do. I use them to make sorbet. Though seedless grapes are great for snacking, they’re the least flavorful varieties. If you’re lucky enough to live near a farmers’ market, or if you can get your hands on grapes that are good for wine making, like Chardonnay, Merlot, or Zinfandel, you’ll find they make the most amazing sorbets. I have a few older Jewish aunts who swear that Concord grapes make good wine (that comes in a square bottle). I’m not so convinced about the wine, but Concord grapes do, indeed, make one of my favorite sorbets.
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.