This is an almost universal technique for vegetables, an honest, simple gratin with a topping of just a couple of ingredients. Since one of them is rich, flavorful blue cheese, butter isn’t even included. My vegetable of choice here is fennel—an underappreciated and almost always available bulb—but you could put this topping on almost any vegetable. For the cheese, you can use Gorgonzola, the soft Italian cheese; bleu d’Auvergne, a mild cheese from France; Maytag blue, the premier domestic variety; Stilton, the classic English blue; or Roquefort, which is made from sheep’s milk. All are good, but my preferences are for the stronger cheeses, such as Roquefort and Maytag.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.