It’s nice to have the option to deliver a full meal straight off of the grill, fries and all. Though not as crispy as the deep-fried variety, these hearty grilled steak fries are every bit as satisfying. It’s vital to grill the potato slices with the skin on; the skin not only provides an extra textural dimension, but also keeps the potatoes from falling apart on the grill. You can simply season these with salt and pepper or use any of the seasoning mixtures for fries (pages 117 to 119), if you so desire.
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.