Fesenjan combines fruit and meat, a Persian cooking style that traveled to Europe in the Middle Ages. This version gets its deep ruby color from the addition of beets (shown opposite). Served with rice, this stew makes for a sumptuous feast. Instead of chicken, try using duck or tempeh. Look for pomegranate syrup at natural and Middle Eastern food stores. If you can’t find pomegranate syrup, substitute 2 1/2 cups of unsweetened pomegranate juice and leave out the stock.
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.