Hearty and warming, this is a popular winter dish in China, and rightly so. If you have a rice cooker, this is a good place to use it; it will allow you both to make the rice and to keep it warm. Even better is to wrap the rice in lotus leaves, as in the variation, which gives it a rich, smoky flavor and produces a dish often served at dim sum brunches. You can find lotus (or banana) leaves, as well as Chinese sausage and dried shrimp, at most Asian markets.
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.