When watermelon ripens in the summer, I treat it simply to make it shine. Blue cheese turns it into a savory, refreshing salad and black pepper ties the whole thing together. To best match the juicy, crisp sweetness of the melon, I look for strong and sharp creamy cheeses. This tastes even better when the watermelon is cold and the cheese is room temperature and soft. In that case, it’s easiest to use a spoon to flick nuggets of cheese directly onto the melon.
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.