Jerusalem artichokes share with the potato an ability to drink up both dressings and the fat in which they cook. Roll a still-warm steamed artichoke or potato in a sharp oil and vinegar dressing and it will soak up the liquid like a sponge. It is this quality that makes them a candidate for cooking in luxurious mediums such as bacon fat or, better still, duck fat. This contemporary twist on the sautéed potato is, as you might expect, something with which to garnish a steak. An ice-crisp salad of winter leaves (Belgian endive, radicchio, frisée, maybe) would slice the edge off its richness.
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.