This is not the pickled ginger served at most Japanese restaurants: It’s better, because it contains no preservatives or coloring. It will not turn pink, or only slightly, but it will be delicious. You may have to play with the sugar content: Some people like it far sweeter than others. Two tablespoons, the amount I use here, is the minimum. If at all possible, use fresh young ginger for this recipe. It will be pinker, with a soft, smooth skin, not woody, like most of the ginger at the market (which is fine for other recipes and uses). Young ginger is easier to peel and slice, and the resulting pickle will have a more delicate texture.
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.