Kofte are at home in a dozen or more countries, under a variety of names. The most basic combine ground lamb and onion in a fairly smooth paste—not chopped, like the best hamburgers are, but quite dense—and are grilled on skewers (you can, if you prefer, shape them into burgers or meatballs and grill that way). Beyond the basic, there are infinite varieties; I get into some of them, but this is a subject on which one could write a book . . . Serve, if you like, with Parsley-Onion Condiment (page 596).
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.