These crispy, cheesy, caramelized florets of broccoli and cauliflower are a wonderful mealtime vegetable. But they’re so tempting, easy to pick up and pop in your mouth, that they would make a hard-to-resist impromptu hors d’oeuvre before dinner begins. You can prepare either broccoli or cauliflower alone with this recipe, though a combination is especially colorful. The florets are partly cooked by my covered-skillet method, then tossed with grated cheese and bread crumbs and baked until golden. The cauliflower and broccoli cook at different rates in the skillet, as detailed in the recipe. If you’re preparing just one kind of florets, simply adjust your timing.
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.
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The silky French vanilla sauce that goes with everything.
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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.