The elegant preparation I introduce here, braised pork belly served in a “sandwich” with a tangy hoisin sauce, is a mouthwatering appetizer. But this dish is also fundamental to ramen noodle cooking. Sliced, it’s a classic topping for ramen noodles. And the braising liquid has many uses. You flavor ramen broth with it; simmer bamboo shoots in it, a classic garnish; and even cook hard-boiled eggs in this liquid, which are then sliced in half and added to a bowl of noodles. (See page 24 in the ramen section for an example.) This recipe takes a little bit of time but is very simple to execute—do not be afraid. In fact, when you’re cooking the pork or simmering it in the braising liquid, just set a kitchen timer and forget about it. You don’t have to watch it closely.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.