What you put on your pizza is just as important as how much. It’s about quality, not quantity. Don’t go crazy and overload pizza with a jumble of toppings. Think about balance and a few well-chosen ingredients that work together. The Caponata (page 70) and the sugo (page 111) are delicious spread on pizza with a few cubes of mozzarella, for example. Here earthy mushrooms matched with fragrant thyme and sweet caramelized onions pack this rustic pizza with major punch. Gruyère’s robust and savory flavor profile knocks this no-sauce pizza off the charts. When it comes to pizza, this one delivers.
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.