This modern interpretation of a comfort-food classic comes from chef Tom Wolfe, who participated in the 2004 Workshop. Chef Wolfe uses the pungent washed-rind Red Hawk, a cheese from California’s Cowgirl Creamery (see page 177), but you can substitute another washed-rind cheese such as French Époisses or a milder Havarti. The pickled red cabbage provides a crunchy counterpoint to the oozy melted cheese. You will have more pickled cabbage than you need for the sandwiches, but it keeps well. Use it on a hamburger or meatloaf sandwich, or as a slaw.
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.