This old Alsatian dish of rice and fruit sautéed in veal fat is typical of so many simple, seasonal recipes. It is adapted from La Cuisine Juive en Alsace by Freddy Raphaël. The dried fruit, mixed with an onion and sautéed in a little veal fat with prunes and raisins, transforms the rice into a magnificent dish. I have substituted vegetable oil for the suggested veal fat, and I usually serve this rice dish alongside a meat dish.
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.