This red sauce is a steroid ingredient that we use to pump up wimpy dishes like gnocchi or in chicken gravy for a quick sauce chasseur. Most of our sauces are done this way, baked in a good French enameled cast-iron pot. We’re not too fussy about the type of tomatoes we use, just canned and whole; San Marzano will do. If you cannot obtain pig skin from your butcher, then a pig’s trotter, halved lengthwise, works, too. You could also add Smoked Baby Back Ribs (page 153) to the sauce before serving it with the gnocchi.
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.