When I was growing up, fried egg sandwiches were one of my mother’s specialties, and we often had them for lunch on weekends. The sandwiches were made in her New Mexico cooking style: The eggs were turned once and fried until the whites were crisp around the edges and the yolks were well set. Then they were transferred to slices of white bread that had been slathered with mayonnaise, and a lettuce leaf was slipped between the egg and the bread. Here’s my contemporary version of that homey sandwich. Its siren call of melted, oozing cheese and added bonus of sausage bits turn my mom’s simpler lunchtime sandwich into a mini-meal on bread. In keeping with the pizza theme, I call for sweet Italian or Tuscan sausage. But American Breakfast Sausage (page 10) or Spicy Garlic Sausage (page 48) would also do nicely.
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.