My two favorite salads in the world are a properly prepared Caesar salad and an iceberg wedge with blue cheese dressing, neither of which have any place in an Italian restaurant. Just as I sneaked the Caesar salad in under the guise of a tricolore (see page 98), here I disguised the iceberg wedge sufficiently so that my customers don’t realize that I’m serving a wedge salad, an American classic, in a Pizzeria. I don’t know where I got the idea to throw the dates on the salad, but the contrast of their sweetness with the pungent Gorgonzola really makes this.
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.