The countries of east Europe are a disparate lot, continually at odds over issues of religion and governance. But, as nearby neighbors, they share a cooking culture over and above those differences. This sausage and the following recipe for Hungarian meatballs in a sour cream sauce are my imaginative combining of the foods that this corner of the world can share without rancor or strife. The sausage, formed into balls and sautéed, can also be served with cucumbers in a light vinaigrette and potato salad dressed with dill and sour cream for a meze plate.
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.