Bourbon whiskey, a uniquely American spirit, can be used in cooking the same way wine often is in French recipes, as a splash that lends a subtle, aromatic presence and a bit of moisture. A whiskey sausage, with its breath of musty sage, makes a perfect grilling patty for sandwiching in a bun smeared with tomato chutney. Or, you can roll the sausage into small balls and serve them with the chutney as a dipping sauce. Two things distinguish this speedy chutney from bona fide tomato ketchup: its consistency is a little looser and less dense, and it is made in little more than half an hour. It will keep in the refrigerator for up to 2 months before its savor diminishes. Use it also to accompany pork chops or grilled chicken or game.
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.