This sauce is wonderful served on its own, but paired with Red Chile Sauce (opposite) and served with eggs (Blue Corn Fried Eggs, page 219) or fish or pork or chicken, it becomes known as Christmas. Why? Christmas is known for its red and green colors! In New Mexico restaurant lingo (Sante Fe to be exact), Christmas means a plate of half-red and half-green chile sauces. The New Mexico terminology has spread to some other states in the Southwest, such as Arizona and Texas.
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.