Dairy and smoked salt go together like rainbows and lollipops. Only better. The rainbow’s beauty is nice, but one can only speculate at its flavor, and you outgrow lollipops. Homemade ice cream is another matter. Swapping the bright intensity of sugar for the dewy softness of honey lends gusto to the meteorological event happening in your mouth. The interplay of pungent salt amid the cream’s frozen opulence of sweet smoke and vanilla bolsters the soul with prismatic beauty all its own.
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.