There are as many different styles of tortillas as there are regions in the parts of the world where they are eaten. I make tortillas like the ones I grew up eating in my Aunt Edna’s kitchen in Texas: thick, fluffy, and addictive! This dough can be used to make them any way you like: small or large, thick or thin. With practice, you’ll get more efficient and turn into a one-person assembly line: cooking one tortilla while you roll out another. Nothing is better to sop up the creamy gravy of Aunt Didi’s Carne Guisada (page 107). Or eat them warm, straight off the comal (a flat griddle, see below) and spread with butter. I still love them for breakfast, these days usually with beans rolled up inside.
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.