Celery is plentiful and a wonderful vegetable, yet I see it mostly used in making stocks or salads. This way of braising celery is easy and flavorful, and makes a grand side dish for grilled fish or chicken. It can be cooked in advance and reheated when your guests come—or serve it at room temperature as an appetizer. I’ve also discovered that any leftovers make a very good chutney: chop coarsely and spread on a sandwich of cold cuts or cheese. Fantastic!
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.