During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can’t think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms—let’s leave that to the experts—but I do recommend using a variety of what your supermarket has to offer. They may not be technically “wild,” but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.
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.