While Peking Duck—which is a big deal—is reserved for special occasions, the simpler Cantonese version of roast duck is made far more routinely. It’s the duck you see hanging in rows in restaurant windows in every Chinatown in the country. Because this is often served at room temperature—or as an ingredient in stir-fries—you can make it ahead of time. If you want to serve it hot, accompany it with rice, noodles, or a panfried noodle cake like the one that forms the base for Shrimp with Crisp-Fried Noodles (page 534), and use hoisin as a dipping sauce.
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.