This traditional mixed-vegetable relish, which usually features some combination of cabbage, tomatoes, peppers, and onion, is like a Southern version of sauerkraut or Korean kimchi. It has its origins in Appalachia, where big, crisp heads of cabbage thrive in the cooler mountain climate. It’s typically served on stewed beans and rice, but it is excellent, too, on hot dogs and barbecue sandwiches. This version, which features the bright, tart flavor of green tomatoes, comes from an old recipe in my grandmother’s collection—so old that it called for “5 cents’ worth of celery seeds.”
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.