Single-serving patriotic pies—each slightly different from the rest—are embellished with a host of cutout and appliquéd shapes. Use cookie cutters to make pastry-dough stars in various sizes, and a pastry wheel to cut strips that stand in for stripes; arrange them in whatever patterns you please. Here, a top crust is spangled with tiny star cutouts; a ring of stars frames a bed of blueberries; and stripes and stars suggest the American flag. Red raspberries, sliced strawberries, blueberries, or blackberries in the fillings carry along the Fourth of July color scheme.
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.
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.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.