This completely fat-free side is the perfect counterpoint to rich meat. No matter the barbecue, Q-Cumbers will expand your side dish repertoire beyond the more conventional slaws, potato salads, beans, and corn. Q-Cumbers are best icy cold. Regular cucumbers may need their seeds removed, but the long, plastic-wrapped English/Japanese/seedless kind grown in hothouses are ready-made for thin slicing. Maybe it’s psychological, but the palate-cleansing effect of fresh vinegary sweet cucumbers is extra good in hot weather. Plus, you don’t have to worry about the mayonnaise issue in the heat. The jalapeños, while optional, are encouraged.
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.