The fry-up has always appealed to me, in particular the bits that stay put at the bottom of the pan, the crusty scrapings that brown rather too much. I call them “the pan-stickings.” One of potato and duck fat is a deep-winter supper of immense pleasure; another of herb-speckled sausage meat and zucchini. This is robust cooking, crisp edged and flecked black and gold. It is not for those days when you want something genteel or elegant. This is the sort of supper to pile on a plate and eat with a cold beer. The latest of my fry-ups is extraordinary in that two generally sweet ingredients come together to produce a deeply savory result. The key here is not to move the ingredients around the pan too much, letting them take on a sticky crust while allowing them to soften to a point where you can squash them with little or no pressure. The caraway seeds, which people tend to either love or hate, are entirely optional.
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.