The smell of dashi—the basic stock common to hundreds of Japanese dishes—is everywhere in Japan. And that makes sense: it’s a quickly made stock that gives all kinds of foods a good, distinctive flavor. The two main ingredients—kelp (a kind of seaweed also called kombu; see page 484) and dried bonito flakes (bonito is a type of tuna)—are esoteric, but they’re sold at every Japanese market and now at many more general Asian markets and health food stores. The process is simple, the results reliable; try it. But whatever you do, steer clear of instant dashi, which is just about as good as chicken bouillon cubes, which is to say not good at all.
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.