Crisp toast, lightly burned at the edges, with a cargo of melting cheese is to my mind the ultimate snack. Spike it with mustard and I am probably at my happiest, but I do play around with the genre too: a layer of apple or homemade chutney under the cheese; a few bitter leaves of chicory or hot watercress on the side; a few capers, maybe. Sometimes I take the recipe up a notch to give something that is more of a meal than a snack. Like when I trap a layer of cooked spinach between bread and cheese, or just mix the two together and give them a crust of toasted Parmesan. I could add that this is also a sound way of using bits of cheese that have accumulated in the fridge.
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.