In our home, we have lots of food rituals. This one we just call “Saturday Morning Burritos,” and they are a relaxing reward for my younger son, Evan, after a busy week. Though excellent as a weekend breakfast or brunch, these are also a nice option for a quick lunch or dinner. The products I like to use for these are Nasoya firm tofu, Rudi’s organic white spelt tortillas, Vegan Gourmet nacho cheese, and Muir Glen organic salsa (medium, usually cilantro-garlic). Even though Evan has had these burritos every Saturday for at least three years, he considers this meal a great gift each time I make it.
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.