One day, when thumbing through her mom’s recipe box, Sandy found this recipe from her Aunt Estelle. On the recipe card, Aunt Estelle had simply written the comment: “This is really good.” Knowing the caliber of cook that Estelle is, Sandy and her mom decided to try it, even though an onion casserole didn’t really sound like much. To their surprise, this is an absolutely amazing side dish. This recipe features the delicious 1015 onion. Created in Weslaco (just down the road from where Sandy grew up) by Leonard Pike, at the Texas A&M University Extension Service, Texas 1015 onions are known for their mild, juicy, and sweet characteristics, as well as the fact that they contain very little pyruvate (the chemical that causes strong flavor and leads to tears). So, no more crying in the kitchen—cooking is supposed to be fun!
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.