Miso is a superb thickener, adding a rich, creamy consistency when whisked into a small amount of liquid. With that in mind, it’s the work of a moment to turn the pan juices remaining after searing a piece of meat into a great sauce. My choice here is pork for meat and red wine for liquid; the combination resulting from these three ingredients completely belies the amount of energy put into the dish. Red miso (which is in fact brown) adds terrific color to the sauce and has the strongest flavor of all the misos; it’s also the easiest to find. Miso must be handled gently, because high heat practically destroys its flavor; so be sure to keep the heat low when you stir it in. For the pork, I prefer a bone-in chop, preferably from the rib end of the loin; it’s a little bit fattier than other chops, and these days pork is so lean that the extra fat is a benefit rather than a detriment.
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.