For the spread on this sandwich, we mix the cream cheese with a full-flavored blue, but you could mix in Major Grey’s chutney instead for a tasty alternative. I like to roast a whole bone-in turkey breast and serve it one night for dinner, then use the rest for sandwiches or salad. However, any good-quality precooked sliced turkey breast will work. I would eat this with a bowl of Cream of Celery Soup (p. 141) for an easy, comforting weeknight dinner.
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.