“Monday cold cuts” is a key dish in our house: it shows our intent to use every scrap, to make the most of what we have, but it also gives me a break. It is one meal I don’t have to think about other than sharpening the carving knife. The appearance of thin slices of cold meat on the first day of the week also gives me a chance to consider a side dish more interesting than a baked potato. Sometimes I bring out a bubble and squeak, fried in my old cast-iron pan, or some leftover mashed root vegetables warmed in a bowl over hot water with a tablespoon of butter; other times it’s red cabbage, shredded with pickled walnuts as black as coal. Another favorite is a warm salad of some sort of root vegetable, fried or steamed, then turned in a mustardy dressing.
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.