I know what you’re thinking: “Aren’t tortillas those Mexican things that you make quesadillas out of?” Well, yes and no. In Spain, tortilla is an eggy dish a lot like an omelet or a frittata. When I was in Spain, my friend took me out for tapas (Spanish hors d’oeuvres) and one was tortilla. That one was gigantic—really thick, made in big round pans, and sliced for individual servings. Here is a smaller version, but it’s just as delicious. It can be served warm or at room temperature.
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.