One of Mama’s favorite recipes is to simply peel and quarter Vidalias, top them with a pat of butter, and microwave the pieces until they are tender. This recipe is not much more difficult. Confit is most often meat, such as duck, that has been cooked and preserved in its own fat, but the term also describes a jamlike condiment of cooked seasoned fruit or vegetables. This confit is wonderful as suggested, served on toasts as a nibble, but it also shines served as a condiment with pork or chicken. It is absolutely incredible with blue cheese.
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.