Here is a condiment that I just cannot live without. You can add a dollop to curries or use it as you might any prepared mustard. It perks up hot dogs, my husband smears it on bacon and ham, it goes with roast beef, and it is a lovely, pungent addition to sandwiches. We always keep a jar in the refrigerator. Try smearing it on fresh pineapple slices to serve with a curry meal or a ham or pork roast (see next recipe), or use it to make Vegetable Pickle (see page 258).
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.