I enjoy making a bit of a fuss about cheese sauce. The difference between a carelessly put together sauce and one made with care and love is astounding. Taking the trouble to flavor the milk with bay, clove, and onion, allowing the sauce to come together slowly to give its ingredients time to get know one another, and enriching it with a little cream will result in a sauce of twice the standing of one seasoned only with speed and sloppiness. There is much humble satisfaction in a simple dish, carefully made.
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.