This is best when you have freshly made sauerkraut—especially a whole head, which you can sometimes find at Eastern European specialty markets. There will, of course, be times when that’s impossible, and then you must turn to packaged sauerkraut. This is not a problem as long as you steer clear of the canned stuff and look for that packed in plastic bags, containing nothing but cabbage and salt. Serve this strong, tart salad with a hearty meat dish, like “Deviled” Pork Chops (page 362), Baeckoffe of Pork and Lamb (page 399), or Carbonnade (page 385).
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.