We hate to choose favorites—we love all our “children” equally—but this sauce is the one we go to again and again and again. It has the perfect amount of kick to it, but if you prefer it spicier, feel free to add more red pepper flakes. But please—this is a big tip coming—wait a minute or two after you’ve added the red pepper flakes before adding more. Give the peppers some time to hydrate and the spice to dissolve—a little chile goes a long way but takes time before it reaches its full potential. Of course we love this sauce over pasta and on a Smash (two balls on a brioche roll with sauce and cheese) too. Try tossing in a handful of arugula with the hot pasta and sauce and allowing it to wilt, adding a generous grating of parmesan cheese on top. Perfection!
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.