Everyone loves roasted potatoes, and here they are tossed with slivered artichokes (already skillet-cooked with onion and garlic), lots of fresh oregano, and extra-virgin olive oil. It is a completely vegetarian dish full of flavor that will transport your table to the Seven Hills. Serve with grilled fish or meat, especially grilled lamb chops. Or simply turn this dish into a crispy baked treat by adding some shredded young Pecorino Romano, spreading it over the potatoes and artichokes in the last 5 minutes of baking.
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.