There is nothing quite like sitting at a table by the beach, toes buried in the hot sand, eating these crisp whitebait with a glass of whisky in hand. At least, that is how I love them, but I have also been offered whitebait at a Sri Lankan tea, along with cakes and sandwiches. They were delightful then too. I love to serve them as a first course. To get the fish nice and crisp, they need to be fried twice. The first frying can be done ahead of time, but the second needs to be done just before eating. They may be served just the way they are or with a dipping sambol such as Sri Lankan Coconut Sambol, page 246, or Sri Lankan Cooked Coconut Chutney, page 247.
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.