This is one of my favorite salads—it is a perfect accompaniment to most traditional Mexican dishes. Serve it with Cochinita Pibil (page 126) or a carne asada. In Mexico the chicharrones (crackling pork rinds) are sold packaged like potato chips, or in larger pieces at street stands, and are eaten as a snack—on their own or sprinkled with lime juice and bottled hot sauce. Here they provide a nice crunch. Make sure to add them at the end because they will get soggy if they sit too long in the dressing. If you want to keep the salad light and healthy, leave the chicharrones out altogether.
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.