Trout is a popular fish in a landlocked state like Tennessee. It’s fresh, easy, and quick to cook on a grill or in the oven. The presentation of a whole fish at home conjures up the rustic feel of a riverbank campout, and the burnt string used to lash together the lemon-and-dill-stuffed fish creates a real dinner-under-the-stars mood. Complete the faux angler’s mess with Oven Potatoes (page 167) and a green salad with your own smoked paprika vinaigrette.
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.