Fried peanuts will amaze your guests with their crunch and fresh, distinctive flavor. Add different kinds of nuts if you like, as long as they are “raw” to begin with (the industrial shelling process uses enough heat to cook the nuts, at least a little bit). The best raw peanuts are usually found in the fall (peanuts are an exception; the best season for other nuts is spring), when they are fresh and tender. Like any nuts, these are great with drinks, especially beer.
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.