Caraway seeds bring their interesting, bitter character to this simple soup, which is produced throughout Eastern Europe. It’s light but flavorful when made vegetarian, richer and more robust with bacon and beef stock. The Scandinavian variation is even simpler (and sweeter). To crush the caraway seeds, put them in a small plastic bag or wrap them in plastic or wax paper and press on them with the bottom of a pot (or other heavy object) or go over them with a rolling pin.
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.