The apples in these treats are slightly roasted, which gives them a wonderful flavor that contrasts nicely with the crispy texture of the batter. Any kind of apple can be used, but a tart one such as Granny Smith or Crispin works great. The sparkling apple cider enhances the apple flavor, but it can be substituted with a light beer if you prefer. Serve the fritters on their own or dip them in some warm cajeta (add about 2 tablespoons of rum or brandy per cup of warm cajeta to add a nice kick and thin it out a bit) or Natilla (page 163).
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.