Beet salads in general are wonderful, but this one is a refreshing change. For one thing, the beets are raw. For another, their sweetness is offset by the sharp taste of raw cabbage; it’s a fine if odd marriage. Think of it as Swedish coleslaw (like coleslaw, it can be made a few hours in advance). Whenever you peel beets—and especially when you’re grating them—be sure to wear an apron or clothing you don’t care about.
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.