In the Italian tradition of stuzzichini, I don’t like to put out so many appetizers that my guests will ruin their appetites, but two things that I must serve whenever I entertain are roasted olives and toasted almonds tossed with olive oil and sea salt. These olives, which are tossed with citrus zest and garlic confit, are as beautiful as they are delicious. If we get an unusual olive variety, we might throw that in, but normally the combination we use is Lucques, Castelvetrano, Taggiasche, and Picholine. You can use whatever combination of olives you want or have access to, as long as they’re not the canned pitted things I grew up with. Also, keep in mind that it’s ideal to have a variety of colors and sizes. You can prepare the olives up to a month in advance. Keep them in the refrigerator and roast them just before serving. If you are preparing them in advance, however, omit the garlic confit and garlic oil, as they will cause the olives to spoil more quickly. Prepare the olives with only the regular olive oil, and add the garlic and garlic oil up to several days before you are ready to roast them.
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.