I know people who are grapefruit dependent. They’re addicted to starting their day with half a pink grapefruit. They absolutely have to have one, and frankly, that’s a little odd to me. It’s not that I don’t like grapefruits, and I often buy them with the intention of following in the healthy footsteps of my grapefruit-dependent friends. But the next morning I wake up and honestly can’t seem to face anything but a much-needed, soothing pot of coffee and a couple of nonconfrontational slices of buttered toast. Later in the day, those pink grapefruits become more and more appealing though, and I’ll slice one in half and greedily attack the sections, slurping up the plentiful juice while perched over the sink to contain the mess from my assault. So perhaps I do have some grapefruit issues of my own, but I wait until later in the day before I succumb and take my tumble off the citrus wagon.
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.