This is a really fun dish to make and serve. It’s great for parties or to bring to potlucks and it’s convenient. You can assemble it completely and then freeze it (let it stand at room temperature for 1 hour before baking as directed below). I like to make it in two round cake pans because it looks really pretty when you slice it. Use any saucy salsa that you like; don’t use pico de gallo, which is too chunky. Shredded Mexican cheese is a packaged combination of three to four cheeses, usually Cheddar, Monterey Jack, queso quesadilla, and asadero. It adds more complex flavor than a single cheese and melts really well. Of course, you can grate your own selection of cheeses, but I like the convenience of the preshredded and packaged version.
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.