I use cremini mushrooms here since they are very firm, but ordinary white mushrooms will do as well. You may add finely chopped fresh green chilies (1–2 teaspoons) toward the end of the cooking, as many Indians do, if you want the dish to be hotter. This may be served at a meal but also makes a wonderful snack as a “wrap” if rolled inside any flatbread. Thinly sliced onions, cilantro, and chopped tomatoes may be rolled inside too. Any chutney from this book or good-quality store-bought salsa could be used instead of the onion-cilantro-tomato mixture.
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.