I make this pastry dough on a leisurely weekend when I want to treat myself to a small quiche for lunch, or a fruit pastry for dessert. Then I store the rest of the dough in the freezer, so I’ll have it on hand if family or friends show up unexpectedly, or if I feel like making something for myself one night that requires a pastry topping, such as Beef and Kidney Pie (page 34). I use a food processor to make the dough, because it is so easy, and if you measure the pulses carefully as you are mixing the dough, you can’t go wrong. I learned from Lydie Marshall, that incomparable French-cooking teacher, the trick of saying “alligator” out loud to determine the length of each pulse.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.