A platter of fresh fruit served with this lemony dip is a beautiful way to kick off brunch. This fruit salad can also be made into fruit kebobs for a different appearance. Just cut slightly bigger chunks and skewer the fruit onto bamboo skewers. You can prepare the fruit and the dip early and have this all ready when guests arrive. When you make the dip, mince the onion very, very finely or purée it, if you like, and be sure to use a neutral oil, such as canola or corn oil. I find that the onion adds a surprising savory flavor, but it’s not at all overpowering.
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.