Shrimp and citrus make such a natural match, I often combine them in tacos, but they call out for something with a little heft, such as black beans. Depending on the size grapefruit you use, you’ll probably have more than you need for this recipe, but that’s not a problem. Just eat the remaining sections for breakfast with a little yogurt, for dessert instead of the oranges in the Yogurt Parfait with Mulled Red Wine Syrup (page 161), or in a smoothie with banana and milk. I like to sometimes double up the salsa on this taco, drizzling on a little Salsa Verde (page 14) in addition to the on-the-fly grapefruit–black bean salsa, but these tacos are plenty flavorful without it.
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.