Eggplant is so strongly associated with the cooking of Italy and southern France that it is almost always prepared with olive oil and garlic. This need not be the case, of course, and with a few ingredient changes—like the addition of ginger—you can make a novel kind of “ratatouille,” which readily converts an ordinary boneless chicken breast into an unusual and appealing dish. Be sure to spend a few minutes thoroughly cooking the shallots before adding the eggplant, allowing them to brown and begin to soften; and don’t overcook the ginger.
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.