Almonds are considered brain food in India. They were always given to us in the morning, especially before exams, after they had been soaked overnight and then peeled. Each one of us got seven almonds—don’t ask me why. So here is a delicious, lightly perfumed morning dose for two people. The soaking makes them taste a bit like green almonds. The perfume is an added bonus. You may serve them with drinks. I often offer dinner guests a few of these almonds just before I serve dessert and coffee.
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.