The aroma of rosemary is reminiscent of a pine forest. We thought it would be fun to pair this herbal aromatic note with the juicy, sweet-tart flesh of the pineapple. The effect of the controlled bruising brightens and tenderizes the pineapple while preserving its bright flavor. This pairs nicely with a variety of sweet and savory preparations. We like it with white, meaty fish like snapper and flounder or with shrimp or calamari. The pineapple is also pretty darned good with a scoop of vanilla ice cream.
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.