A classic stir-fried noodle dish, just about the paradigm. You can make this with pork, chicken, shrimp, or any other bit of meat or fish you have or keep it entirely vegetarian; it’s eminently flexible and an important part of every home cook’s repertoire. The variation that follows is a traditional dish for New Year’s celebrations and wedding banquets. E-fu noodles, which are long, thin, flat egg noodles, symbolize long life. Most Asian groceries carry them, but if you cannot find them, regular egg noodles are fine too. The meat will be easier to slice thinly if you freeze it for 30 to 60 minutes first. (This is always the case with any boneless meat or poultry.)
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.