The smoky, parchment-hued cream moutabal is one of my desert-island dishes. Few recipes can produce anything as soft and sensuous as grilled eggplant, mashed to a pulp, and seasoned with lemon and sesame paste. The lemon is essential, working an ancient magic when involved with anything charred and smoky. Many lightly bake their eggplant for this, but without a good charring they lack the mysterious, smoky back notes that I consider as much a part of the ingredients as the eggplant itself.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.