Imagine a garden. In it are Black Spanish, Burpee, Champion, Cherry Queen, China Rose, Early Scarlet Globe, Easter Egg, French Breakfast, Fuego, Icicle, Plum Purple, Snow Belle, Tama— all radishes. The best way to eat all of them, to savor their isothiocyanate heat, to luxuriate in their woody density, is with butter and salt. The silken texture of the butter plays off the radishes’ crunch, and the two take a honeymoon together, visiting the sultry destinations of spiciness and cream. Fleur de sel is the key. Its moistness helps its crystals ride out the voyage long enough for the radish and butter to make their cquaintance in your mouth. It also lends mineral richness and texture to both. Fleur de sel, a pat of butter, and a radish— a poem penned by summer.
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.