As a native New Yorker, I grew up eating my fair share of Junior’s cheesecake from Brooklyn, and I have to admit that it still continues to be one of my favorite desserts to this day. So while coming up with ideas for this chapter, I thought, cream cheese—in a milkshake? Why not? I know that strawberries are the traditional fruit topping for a cheesecake, and you can definitely use them or any other berry or fruit in the recipe, but I have a special fondness for blackberries. This milkshake is so rich, you might want to share.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.