I grew up on two definitive deli sandwiches: roast beef, chicken fat (schmaltz), and onion; and corned beef, coleslaw, and Russian dressing. Both sandwiches had to be served on onion rye to complete the experience. At least twice a month our family would head out to either Murray’s Deli, Hymie’s Deli, or the Chuckwagon on City Line Avenue (the delis are still there, but the Chuckwagon is long gone), and the big decision for me was which of the two sandwiches I should order. I never tired of either and years later, after emerging from a long vegetarian period, the first meat dish I sought out was a corned beef, coleslaw, and Russian dressing sandwich on onion rye. These days I limit my intake of corned beef, and especially of schmaltz, but I still chronically yearn for those sandwiches. However, I do continue to enjoy onion rye whenever I can get my hands on some, often making it myself.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.