I learned how to make “summer rolls” in a tiny village in the Mekong Delta. I was not only the only non-Vietnamese at the table; I was also the only male. My pathetic technique was laughable to my co-workers, but I quickly got the hang of it. So will you. Rice paper wrappers, sold in Asian markets, keep forever. Their flexibility is truly amazing, and the simple variation will give you an idea of the different directions in which you can go. This is just a basic outline; these rolls can be filled with infinite variations of vegetables, meat, and even fruit, so don’t worry if you don’t have one or two of the ingredients here. You can cover these with a moist towel or plastic wrap and keep them for about an hour, no longer, before serving.
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.