The secret to this recipe is the second layer of fl our on the tofu. It makes for a nice thick layer of batter that stays crispy even once the barbecue sauce is on it. The tricky part about his recipe is the frying. Even though you only use an inch or two of oil, be sure to use a big, deep pot or pan just in case it splashes, and use a long spoon or spatula, preferably slotted, to turn the onion rings and tofu because it hurts like heck to burn yourself with hot oil. And please don’t be scared off by these tips; frying is really pretty easy as long as you take the proper precautions, and your tastebuds will definitely be happy with the end result!
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.