There are a handful of dishes that serve as true measures of any good cook: a great omelet, a comforting and well-balanced soup, a perfectly crisp and golden roast chicken, and a tender, flaky pie crust. Perhaps because of the risk of overworking, and turning out something that tears in two or tastes more leaden than light, many home cooks shy away from homemade dough, opting instead for unfold-as-you-go boxed crusts. But making perfect pie dough from scratch should be part of any home cook’s basic skills. And the best dough for homemade pies is pâte brisée. Like pasta dough, pâte brisée is a simple paste containing flour and water, but in this case butter is a key component and plays an integral role in creating the flaky texture. Getting the right proportion of butter to flour is crucial, as is using very cold ingredients and a light hand.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.