I know! I know! Refrigerated dough? But this dish works beautifully as a side, and when you’re making the rest of the meal from scratch this recipe will come in very handy. You can use any cheeses and herbs, but this is my favorite combination: The Parmesan and Gruyère make the bread sticks perfectly cheesy, and the rosemary gives them a hint of freshness and color. Don’t tell anyone about the refrigerated dough, and they’ll never know.
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.