You can use leftover pork (or any meat, really), for these canapés, because its flavor is not the most important thing here. What is important are the piquillos and the manchego. Without these the dish has no authenticity. That said, this is a great basic recipe combining meat, cheese, and pepper, and you can substitute for any of them—I especially like this with a bit of chorizo and a strong blue cheese. If you start with raw pork tenderloin, cut it into 4 slices and brown it in a little olive oil in a nonstick skillet over medium-high heat for about 3 minutes per side.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.