Kaki-age is a kind of tempura where a variety of ingredients are mixed with batter and deep-fried. The result is a delicious tempura patty that is paired here with soba and hot broth for a wonderful play of flavors and textures. You’ll experience a progression of tastes as you enjoy this dish: a crispy and crunchy patty at first, then the broth infusing it more and more, all the while, the tasty tempura crumbs enhancing the broth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.