This is an amazing finger food, best set up using a simple assembly line of two or even three people. (You can also roll all the taquitos ahead of time and fry them immediately before serving; if you do this, and have cooperative friends, it’s almost as easy to make forty or even eighty taquitos as it is to make twenty.) Best served immediately from the skillet, they can also be made ahead and reheated in the oven. Serve with sour cream, any salsa (pages 610–612), Guacamole (page 22), or a combination.
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.