Everybody loves a quick and tasty pasta dressing, and there is nothing better than a pesto. All you need is a blender. Combine all the ingredients, and—voilà—you have a sauce. Everybody by now is familiar with pesto made with basil and pinoli nuts, but during one of my visits to Sicily, I enjoyed a pleasant pesto surprise: the pinoli were replaced with pistachios. Although Sicily is known for its delicious pistachios, 98 percent of the pistachios eaten in the United States come from California. So do try this pesto rendition.
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.