What makes this Mexican classic special is the Pico de Gallo, a fresh, chunky salsa that also can be used as a dip for vegetables, alongside grilled meats, and to garnish tacos. Cotija is a salty Mexican cheese that is also called queso añejo. It’s fine to use canned chipotles, which are actually dried, smoked jalapeños, for this dish. If you’re using dried chipotles, cover them with boiling water, let them sit for an hour, remove the stems and seeds, and purée in a food processor or blender. Discard the soaking liquid. Serve with a pitcher of Sangría (page 248).
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.