Edamame is the Japanese word for soybean. Soybeans are somewhat mild in flavor, a cross between a pea and a fava bean. We’re lucky enough to sometimes find them fresh during the summer months, at the farmer’s market or a specialty store, but they are widely available frozen, both in the pod and shelled. Adults and children alike love edamame as a snack. Once the soybeans are cooked or reheated, drain them well, and season with coarse salt or sea salt. Squeeze the seeds directly from the pods into your mouth. Think highbrow boiled peanuts. Edamame may be eaten as a snack or a vegetable, and used in soups or stir-fries. I also like to mash them with potatoes, as in this recipe.
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.