One of the few recipes in which eggplant is boiled. It’s an unusual preparation, and a good one, but you can also sauté it, as in Sautéed Eggplant (page 456). Small eggplants are almost always preferable to large ones, and the Japanese know this better than anyone; you don’t even see large eggplants there. (If you must use a larger eggplant, try to get a very firm one, which will have fewer seeds.) Typically, this is made with wasabi powder; but I had it prepared with Dijon mustard in Japan, so I consider this version perfectly legitimate.
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.