I’m crazy about the deep nuttiness of fregola (Italian couscous) and I’m always looking for new ways to show it off. When cooked in the style of a risotto, fregola gets really creamy and is a change from typical Arborio rice. Fresh corn turns this creamy risotto into summer goodness. The familiar flavors are boosted by the addition of shrimp and a topping of creamy melted leeks, which also makes a fabulous side dish on its own.
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.