I keep individually wrapped boneless tuna steaks in the freezer just for meals like this. Just pull out the frozen steak and put it directly into the pot. There’s no need to thaw and it won’t add any cooking time. You can make this meal with salmon or halibut, but also with pork, turkey, or almost any kind of steak. It would also be great with shrimp or scallops for another kind of seafood dish. To toast sesame seeds, simply scatter them on a sheet pan and place in the oven while it is preheating. Shake the pan once or twice after a few minutes and keep a close eye on the seeds, as they will burn quickly.
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.