Using vanilla in savory dishes has become more popular, but don’t discount it as just a fad. The vanilla adds a depth and a fragrance that your guests probably won’t be able to peg right off the bat, but I guarantee they’ll love the combination. Sea bass has a clean, slightly buttery flavor that really works with the vanilla oil, while the peas add sweetness and texture and the mint brightens the whole thing up. The extra vanilla oil will last up to 2 weeks in the fridge, and makes a fabulous addition to vinaigrettes. Save the vanilla pod and bury it in sugar, or cover it in vodka to make your own extract.
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.