Cioppino, or fisherman’s stew, had its origins in San Francisco by way of Italy, but all Mediterranean countries have similar fish stews. Make this version your own with your favorite treats from the sea. Traditionally, this dish is not very soupy; for more broth, do not drain the can of tomatoes. I prefer to avoid precooked seafood for Glorious One-Pot Meals. If your frozen shrimp is pink, it’s precooked. While using precooked seafood certainly won’t ruin your meal (it’s difficult to fail with a Glorious One-Pot Meal!), raw seafood results in a stronger flavor and will be more tender after cooking.
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.