These traditional bite-sized treats are served as a starter or a snack throughout the Caribbean (and, for that matter, in parts of Europe). They must be served hot: I recommend that you serve them to your guests while they’re standing around the stove and let them eat them with their fingers (or on toothpicks). If you want to serve them at the table, consider Aïoli (page 603) as a dipping sauce. Or you can follow Moorish traditions and serve them with honey or molasses.
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.