Let it not be said that we didn’t warn you: this is a five-napkin sandwich, tasty and light but also juicy and messy, making it great outdoor summer fare. When buying the ingredients, remember that fresh tuna should be deep red, so if it’s turning brown or gray don’t buy it. Playfully sweet and hot, peppadew peppers are perfect for the marinade; if you can’t find them, substitute pickled cherry peppers so that you retain sweetness in addition to bite. Placing it on the cutting board with the raw side up and cutting from the top down keeps the tuna from falling apart when you cut it . . . no promises from us that it will be as considerate when you bite into it a few minutes later!
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.