The simple name of this dish doesn’t tell you how phenomenal it truly is, especially if you wait until you get your hands on large, just-out-of-the-water shrimp with the shell on. Use the shells to make a quick shrimp stock that acts as a building block of flavor to my basic tomato sauce, transforming the pasta into something special. Freeze the leftover shrimp stock in small yogurt containers and use to make linguine with shrimp again, or use with fish or seafood stews or risotto.
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.