I’ve long believed that the connecting link in any Thanksgiving dinner is the cranberry relish. It ties all the other flavors together, its juices running in all directions on the plate, blending with the gravy, potatoes, and the dressing, and finally, enlivening the turkey itself with its sweet-and-sour flavor tones. Of course, it has to be good cranberry relish, with coarsely chopped berries, walnuts, and orange juice, not just the canned jelly slices. This bread captures those flavors and can be used to supplement the relish (which always seems to run out before I’ve had my fill). It also makes a beautiful table presentation, with its double-decker braiding, evocative of a traditional celebration challah (page 133).
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.