If you have never tried a Vietnamese che (sweet soup), this one is a good place to start. The perfume of the banana comes through wonderfully, and the tapioca pearls, enrobed in coconut milk, cook up to resemble large orbs of clear caviar. Once the tapioca pearls have fully expanded and set, the texture of this mildly sweet treat is like that of a thick Western-style tapioca pudding. Small, creamy bananas, such as the Nino variety, also known as Finger or Baby, are traditionally simmered for this sweet soup. They are sold at Asian and Latin markets. If they are unavailable, substitute regular bananas. Regardless of the variety, use ripe but firm, blemish-free fruits.
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.