Much northern Chinese food is spicy, and this well known soup follows that pattern, deriving its heat from freshly ground pepper (use a lot of it) and its sourness from rice vinegar. Don’t be put off by the long ingredient list: this doesn’t take much time to prepare and is guaranteed to be better than the version served at most Chinese restaurants. Normally, I think thickening with cornstarch is unnecessary, but here it feels appropriate to give the soup its signature thickness; you can eliminate it if you like. Any of the dried ingredients that you can’t get at your supermarket can be found at almost any Chinese market.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.