I had heard about Golden Wonder, the rock-hard potato with a deep honey-brown skin that roasts like a dream, but only came across my first a year or so back, at the farmers’ market. Hard as ice and crisp white inside, the golden one turns out to hate water and will turn to soup if you attempt to boil it. Give it olive oil, butter, or goose or duck fat instead. This is the potato for frying in little cubes with rosemary and salt, and for French fries. If you plant Golden Wonder in April, and are lavish with the water, it will reward you with charming, snow-white flowers flushed with palest lilac and, come September, perhaps the best frying potatoes of all, to be finely shredded and cooked in a flat cake with goose fat and garlic.
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.