I give a garlic-ginger coating to the portion of the pork I’m going to roast. It should be applied at least an hour before roasting, but I usually do it in the morning of the day I’m going to roast the tenderloin. This is particularly good with some roasted vegetables surrounding the pork—halved small new potatoes, a root vegetable such as a white turnip cut in half, a few slices of celery root, a split parsnip, or some chunks of winter squash. Rub them in light olive oil first, salt lightly, then scatter in a small roasting pan around the pork. If they aren’t quite done when the pork is, turn up the heat and give them another 5 minutes or so while the meat is resting.
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.