You can use precooked (or canned) beans here, and the total time will be a mere twenty minutes, but if you cook dried beans with the proper spicing to begin with, the ultimate dish will be somewhat better. The traditional medium for frying beans is lard and with good reason; it’s delicious. But you can also make wonderful refried beans with a combination of cumin and well-browned onion. Other legumes you can prepare this way: red beans are standard; neither black nor white beans are as common, but they work well.
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.