It’s important, when making this sandwich, that you have all of your ingredients prepped and ready to go before cooking the tuna—you don’t want the tuna sitting after it’s cooked. When selecting tuna for this dish, be sure to get tuna that is undoubtedly sushi or sashimi grade. Cutting corners and using any fresh tuna is not an option on this one. Also, make sure the tuna is bright red all over. If the edges are just a bit murky or even the slightest shade of brown, don’t buy it. If it’s fresh, it will be bright red throughout.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.