Season: September to November: A good pickled onion is perhaps the doyen of the preserves cupboard–but how do you like yours? Crisp or soft, sweet or sour, mildly spiced or chile hot? The beauty of this recipe is that it can be used to make your onions (or shallots) just the way you like them. I like mine sweet, so I use honey in this recipe, but you could dispense with honey or sugar altogether if you like a really sharp pickle. I also go for cider vinegar, rather than the more traditional malt, because the flavor is less aggressive. The blend of spices used here suits me nicely, but you could also use coriander, cumin, or celery seeds–or any other spice you fancy. If you want crisp onions, use cold vinegar; if you like them soft, heat the vinegar first.
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.