Wiener schnitzel, one of Austria’s most famous culinary exports, is traditionally made with a pounded out boneless veal chop, though at $15 to $16 per chop (also per serving) it’s a lot more feasibly reproduced with cutlets. If the cutlets you buy are thicker than those called for here, pound them gently between two sheets of wax paper using the bottom of a small saucepan. And if you opt for the more opulent—but not necessarily better—veal chops, you may want to have two skillets going at the same time, as a properly flattened boneless veal chop will be 8 to 9 inches in diameter and you’ll have to cook them one at a time. You can, of course, follow this recipe using chicken, turkey, or pork cutlets.
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.