Tangy goat cheese and sweet beets are a famously good pairing; it is with good reason that so many French brasseries and bistros have a salad featuring the two on their menus. Lentils are another ingredient favored in France, and the combination of the three makes for one very satisfying salad. (Crispy bits of smoky bacon don’t hurt either.) I don’t recommend cheating with canned lentils. The texture and flavor of dried lentils cooked in a well-seasoned stock is far superior, and they cook up in no time.
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.