Once upon a time, before the advent of mass transportation, only the rich were privileged enough to taste pineapples. They became a status symbol, meaning that one had great wealth and enjoyed much prosperity if one was able to afford them. Nowadays, fresh pineapples are available just about everywhere, and few of us have to deprive ourselves of enjoying a juicy, sweet pineapple whenever we want. Now that’s my idea of progress. To peel a fresh pineapple, use a knife to lop off the bottom and the top. Cut away the skin and pry out any “eyes” with the tip of a vegetable peeler. Then cut the pineapple flesh into quarters and remove the tough inner core.
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.