In this recipe, I blanch the broccoli before sautéing it. I love vegetables sautéed in olive oil that’s fragrant with garlic, but too often, these sautés can turn fresh, crisp produce into something greasy and soggy. So for some thicker-cut vegetables like broccoli florets, the blanching step really helps: By boiling, you cook the veggies most of the way through, and then you finish with the sauté more for flavor and texture than to get the broccoli fully cooked. Less time in the oil, less chance of sogginess.
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.