Most Junior League cookbooks have at least Broccoli Salads I and II, and often III and IV. It’s the diplomatic way of not having to decide whose version is best. The amusing part is they are all, in essence, the same salad and contain, besides broccoli (and mayonnaise, of course), red onion, bacon, and often raisins. Really racy ones with a modern twist might also contain crushed ramen noodles. This salad is colorful and satisfying in a very simple way. To really make the flavors and colors pop, it is imperative to blanch and shock the broccoli. Otherwise, it is like grazing in the produce bin.
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.