When I was the chef of Tribute, in Farmington Hills, Michigan, I was always hungry by the time my restaurant closed. (Little known fact: chefs never have time to eat!) So I’d usually stop by a local Chinese place on the way home, which is where I discovered this delicious dish. The chef there introduced me to cooking with zarsai, which are salty and pungent Chinese pickles, usually radishes or a kind of bok choy. Eaten on their own, they make you thirst for a beer, but cooked, they mellow and add great flavor to a dish. I love serving these noodles in a clay pot, or donabe. It gives it a warm and comforting touch, especially in wintertime.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.