Every year at passover, I make too much gefilte fish. In fact, when I made gefilte fish one year with Jackie Lyden on National Public Radio’s All Things Considered, I used 27 pounds of fish! Hadassa Schneerson Carlebach, a fascinating woman (see page 140) who worked with her late father making and providing matzo and other kosher food for observant Jews in detention camps in France, gave me this recipe for gefilte-fish-stuffed cabbage. Flavored with slowly cooked peppers and tomatoes, it is a great way to use up leftover patties. Even avowed gefilte-fish detesters love this dish. A cooking tip: I put the cabbage in the freezer for two days, defrost it for a day, and then use the limp leaves to wrap the fish.
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.