Preserved lemons lend a unique and distinctive flavor to North African dishes. You find the softened lemons in jars, or sold loose in street markets. They are now also common fare in the south of France. You can make them yourself. They take about 4 weeks to mature and can last a year. When they are ready to use, the pulp is scooped out and thrown away—only the skin is eaten. You can use small limes with thin skins, or ordinary lemons with thick ones. There are three common ways of making them.
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.