This salad is a wonderful way to venture into the world of raw squash. Using the truffle version of pecorino isn’t absolutely critical, but its earthiness is a fantastic counterpoint to the brighter flavors of squash and lemon juice. For best results, use the smallest, firmest, freshest squash you can find— they’re easier to grate and taste better than the more mature ones. And because this salad is so simple (almost minimalist), the quality of your olive oil really counts.
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.