This is not unlike the classic American “white” bread—not the stuff sold in supermarkets today but the rich, milk-laden, soft (but not mushy) loaves of much of the nineteenth and twentieth centuries. It is no more difficult to make than French or Italian bread, but it keeps much better and is better for sandwiches. (Though it isn’t done in Portugal, you could even bake this in loaf pans.) If you have some saffron, add a pinch to the flour at the beginning for a lovely color and mysterious flavor.
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.