Eggplant with garlic sauce is one of my favorite dishes at Chinese restaurants. This version tastes slightly different because it is not wok-fried; it is much less oily than the traditional version but has a similar sweet/spicy/salty sauce. I like to use sushi rice in this recipe, but any kind of white rice or even parboiled precooked brown rice will work. Use this recipe to make almost anything with garlic sauce—broccoli, tofu, chicken, or whatever you like. Edamame are soybeans. The Japanese traditionally like to munch on these, boiled and salted, as a healthy source of protein. If you aren’t familiar with jicama, try it—it is a light, crunchy, slightly starchy root vegetable. It peels easily with a vegetable peeler and is wonderful raw in salads or as a crudité. If not using jicama, substitute carrots or celery in thin strips or a four-ounce can of sliced bamboo shoots, drained.
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.