I ate this magical meal at Girl Scout camp and then thought about it for the next thirty-odd years until we went camping in the mountains near Joe’s. It’s a full breakfast in a paper bag, easy to make if you already have a campfire burning (or hot embers in a charcoal grill or fireplace), portable, and delicious. As the bacon in the bottom of the paper bag renders and becomes crispy-chewy, the fat protects the paper from burning and gently steams the egg. This cannot be prepared in advance: after the eggs are cracked, the bags should be dangling over the hot coals within a minute. If your mess hall prefers scrambled eggs, they work well, too.
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.