Broccoli doesn’t stir-fry well from raw. The beaded crown—the tight flower buds—tends to burn before the stem even approaches tenderness. Heads that have been briefly blanched in boiling water will, however, stir-fry deliciously, soaking up the ginger and soy or whatever other seasoning you might throw at them. In the last year or two I have taken to adding them to stir-fries of ground lamb or pork, letting the meat thoroughly caramelize in the thin pan before adding the greens. It’s a very quick, bright-tasting supper, invigorating and toothsome. But you do need to be brave with the meat, letting it glisten and almost crisp before you add the rest of the ingredients.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.