My dad’s crunchy, garlicky dills accompanied the majority of the sandwiches I ate as a child. They were perfectly crisp every time—that satisfying snapping sound accompanying each bite was one of the best things about them—a feat my dad achieved simply by using small, firm, freshly picked cucumbers. Try to pick cucumbers that are already short enough to fit easily in the jar, about 4 inches long for pint jars. Or, for unexpected shape, taste, and color, make them using round yellow lemon cucumbers cut into wedges.
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.