Bland and mushy are forever banished; this is oatmeal for grown-ups. Steel-cut oatmeal (also referred to as Irish oatmeal) has a wonderfully nutty taste and a texture that is at once creamy and chewy. As a kid I always loaded my oatmeal with raisins and brown sugar; now I cook tart apple slices with the same ingredients for an unexpected yet familiar treat to layer with the oatmeal. A sprinkling of turbinado sugar and a quick hit from the broiler create a sweet brûléed crust and an extra touch of decadence. Crack the crust with your spoon and pour in the cinnamon-scented cream . . . oh yeah, you’ll be in love with oatmeal after this.
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.