This classic combination of beans and tuna is great when made with white beans that have been cooked with garlic and other spices, like White Beans with Garlic (page 441). If you use bland or canned or frozen beans, jack up the seasonings here; add, for example, a bit of garlic, some fresh thyme, and/or a little cayenne. A great picnic recipe, this can be made well in advance; note the green bean and salami variations, which are also good. Any of these salads would be great toppings for Crostini (page 41) as well.
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.