I am particularly fond of this stir-fry because of the hot, peppery taste and penetrating aroma that comes from using so much ginger, and I find that people who have never had it before fall in love with it for the same reason. Of course, if you like a milder flavor, feel free to use less ginger; just be careful not to make it too mild, or the dish will be bland. In Cambodia, we believe that ginger has medicinal qualities and that it heats up the head and the whole system to make you feel better. With this in mind, you might want to try Ginger Catfish the next time you have a cold.
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.