Maine has lobster and Maryland has soft-shell crabs, but the prize shellfish of Southern California is the Santa Barbara spot prawn. Spot prawns have a softer texture than most shrimp and are best when cooked in their shells, heads on. As the shrimp shells caramelize in the pan, they leave behind crispy bits that infuse the sauce with a rich shellfish flavor. Besides, they’re fun to eat out of the shell, and they make for a beautiful and dramatic presentation. Serve the spot prawns with salt and lemon and a big hunk of crusty bread. This is a messy feast, so choose guests who will enjoy participating in such a primal feeding frenzy.
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.