Ali Slagle’s recipe fuses French onion soup with macaroni and cheese — two comfort foods in one. Added bonus: Caramelizing two pounds of onions can be therapeutic.
On election night, Genevieve Ko, NYT Cooking’s senior editor, plans on making dishes that require a lot of finger-pinching work like dumplings and empanadas. “A fidget spinner for anxiety with dough,” she said. These gyoza, which Kiera Wright-Ruiz adapted from the chef Ivan Orkin, are a perfect project.
Genevieve Ko transformed a classic treat into something spectacular by adding dark chocolate chunks, salty pretzels and a sprinkling of flaky sea salt. Wrap a few in foil and leave them on your neighbor’s doorstep.
Von Diaz’s arroz con pollo, or chicken with rice, takes a good two hours to come together, but it’s well worth it. Use boneless chicken thighs: Boneless breasts lack the same amount of fat and flavor, and they’re likely to dry out.