To be fair, bread pudding is an extremely delicious dish that was simply tagged with a terrible name and a rather unfortunate look. As a youngster I could hardly stomach the sight of it, all soggy and sad in its bowl, like a sandwich that had fallen into the pool and then been tossed in the blender. Now that I’m older and smarter, I see the beauty of bread pudding. It’s a day-old visionary’s dream that delivers so much texture and spice it’s suddenly not so hard to understand what keeps it shuffling down through the generations. You can use any bread you choose, just make sure it’s something sturdy.
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.