The joy of a chopped salad is that there is no need to compose each forkful to make sure you have the perfect bite—every uniformly sized morsel is already tossed and mixed together for a whole plate full of perfect bites. Green, almost grassy in flavor, asparagus is one of spring’s delights. Grilling enhances its flavor and imparts a pleasant bit of char to the salad. Briny olives, sharp cheddar cheese, and tender chickpeas add substance to the mix, while crispy bits of fried pita bread lend a salty crunch and additional texture. (We make our own pita chips at the restaurant, and the directions to do so are here, but you could certainly skip this step and use crumbles of your favorite bagged pita chips instead.) Slightly sweet, slightly tart, definitely delicious, this Meyer lemon dressing pops with whole grain mustard, lemon zest, and honey.
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.