For this luxurious omelet, choose a good-quality lean ham, but avoid pepper ham or mapleglazed ham because you don’t want to distract from the flavor of the Gruyère, which has a wonderful taste and melts beautifully. If you don’t have Gruyère, you can use Emmenthal or Beaufort. This recipe doesn’t call for salt because both the ham and the Gruyère are naturally salty. Serve with Steamed Sesame Spinach (page 216).
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.