Why not cook pasta as you do risotto? That is, add broth a bit at a time and stir frequently, with the goal being a creamy, quickly made pasta (no waiting for the requisite gallon of water to boil!) that requires only marginally more attention than the standard variety. The concept is simple, it makes sense—pasta, like Arborio and other rices used for risotto, is plenty starchy enough—and it takes just the use of good-quality stock and a vegetable to make the dish delicious. If you’re using canned stock and have a little time, heat it with an onion, a carrot, and a garlic clove before beginning to add it to the pasta. And don’t salt the dish until you’re finished cooking; canned stock can be overly salty.
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.