This is a festive entrée for a holiday dinner. The aromatic vegetable stock is made right in the baking dish as the fennel cooks, and then turned into a rich sauce. The trick to carving out the fennel bulbs is to leave the sturdy outer layers intact, no less than 1/2 inch thick, or the bulbs can fall apart. If you like, you can mince half of the fennel scraps and add them to the filling. If you can’t find chestnuts, substitute toasted walnuts. Serve with a light, fluffy grain like rice or quinoa.
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.