A deli side-dish favorite, macaroni salad is a gimme on every table in America come summertime. Everyone has a favorite recipe—some contain ham, some peppers, some bacon, and some peas. But all contain high-fat mayonnaise and white pasta, a fundamentally bad combo. White pasta is replaced here with whole-wheat shells, and the high-fat mayo with low-fat mayo. I added a few bits and pieces, like smoked paprika, to give it some personality.
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.