This is the most famous Moroccan couscous, which you can improvise around. It can be made with lamb or chicken or with a mix of the two. In local lore, the number seven has mystical qualities. It brings good luck. Choose seven vegetables out of those listed—onions and tomatoes do not count as vegetables but as flavorings, so choose seven more. It is a long list of ingredients, but the making of the dish is simple—a matter of throwing things into a pot—and it feeds a big party. The soup or stew can be prepared well in advance, and so can the grain.
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.