Long-cooked broccoli is one of my all-time favorite vegetable preparations, so I had to find a way to work it onto a pizza. Normally I don’t like broccoli on pizza because whenever I’ve seen it, it’s just been dropped onto the pizza raw, and often with a whole mix of other uncooked vegetables that don’t go with each other or with pizza. Here, the broccoli is cooked until it has a buttery texture, so it works with the crust instead of just sitting on top of it. We use a mix of mozzarella and caciocavallo cheese, a Sicilian cheese similar to mozzarella that has been dried and aged for a few weeks, so it has a funky aged flavor that goes well with the broccoli. If you can’t find caciocavallo cheese, look for scamorza, or use all mozzarella in its place.
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.