Many Southerners keep a steady supply of no-fuss cucumber pickles like these in the fridge all through the summer. They’re great because you don’t even have to turn on the stove: just toss everything together, let it all marinate for a few hours, and you’re good to go. Mild and crunchy, they are sort of a cross between cucumber salad and dill pickles, meaning they’re perfect scattered over a simple green salad with Buttermilk Green Goddess Dressing (page 284), layered in Pimiento Cheese Burgers (page 187) or Pickled Jalapeño Meatloaf (page 191) sandwiches, or placed in a little dish and added to a relish tray.
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.