This is a Southeast Asian–style preparation, mildly sweet and mouth-puckeringly sour. It’s also ridiculously fast; if you start some rice before tackling the shrimp, they will both be done at about the same time, twenty minutes later. (This assumes your shrimp are already peeled, a task that will take you about ten minutes and one that should be undertaken before cooking the rice.) For best flavor, see if you can find head-on shrimp; they make for a more impressive presentation, and it’s fun to suck the juices out of the heads themselves (which, I realize, is not something that everyone enjoys). But none of these assets is worth making head-on shrimp a sticking point. Note that this technique will work with scallops or cut-up squid; each will take slightly less time to cook than the shrimp.
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.