Pureed garlic—and lots of it—gives body to the sauce for these steaks. The whole cloves are blanched multiple times to mute their pungency, then simmered in milk until they are as soft as butter. Pureed until smooth, the finished sauce looks rich with cream, yet it doesn’t have a drop. It would be tasty with grilled leg of lamb, too. Steeping the cloves in hot water first makes them easy to peel, a handy restaurant technique. Accompany the steaks with Roasted Mushrooms and Baby Artichokes (page 155) in spring or fall, and with Blistered Cherry Tomatoes (page 157) in summer.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.