For this luxurious omelet, choose a good-quality lean ham, but avoid pepper ham or mapleglazed ham because you don’t want to distract from the flavor of the Gruyère, which has a wonderful taste and melts beautifully. If you don’t have Gruyère, you can use Emmenthal or Beaufort. This recipe doesn’t call for salt because both the ham and the Gruyère are naturally salty. Serve with Steamed Sesame Spinach (page 216).
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.