This one is a B, L, D: good for breakfast, lunch, or dinner. It’s easy to adjust to make a single serving; I often opt for eggs if I am cooking for just myself. Migas in soft tortillas is a favorite dish in Austin, Texas, and now it’s a favorite of mine. When I am home alone I put Bob Schneider, my favorite Austin musician, on my stereo and invite him to sit down to share my migas. I end up eating his, since my imaginary boyfriends eat light!
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.