This is one of my favorite ways to eat rice: spicy and with nuts! The spice from the chiles is perfectly balanced by earthy pine nuts. To cut down on the heat, you can always use one ancho chile instead of two, but I encourage you to try it with two the first time around. You might be surprised at how well the flavors work together. Because they are picked by hand, pine nuts can be expensive. Feel free to substitute chopped or slivered almonds instead.
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.