This American classic is available at deli counters year-round, but at ’wichcraft, it’s a seasonal sandwich served only when local tomatoes are at their peak. For us, this is a tomato sandwich, with crisp bacon (be sure it’s good quality!) and Bibb lettuce serving almost as condiments. We use a thick slice of tomato, say 1/2 inch, well seasoned with sea salt, really good pepper, and even a little olive oil. This is one of the sandwiches for which architecture matters, so please pay attention to the assembly instructions. For a special kick, rub a peeled garlic clove over the bread before assembling. A mix of heirloom tomatoes is ideal, combining colors and tones, sweetness and acidity. Imagine a slice of red plum, a slice of green zebra, and a slice of German yellow: summer in a sandwich.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.