You can control the amount of heat in this meal with the types and amounts of chile peppers. I like the spectrum of flavors that results from mixing roasted with fresh chiles. To roast a chile pepper, you can treat it as you would a marshmallow when camping, using tongs or a long fork to rotate it over a low flame on a gas burner. However, a safer chile-roasting method is to place the chile on a baking sheet and slide it under the broiler for just a few minutes. When charred on all sides, place the chile in a bowl and cover with plastic wrap. The steaming will loosen the skin, making it easy to remove. Peel, stem, and seed roasted peppers before using. See page 168 for a discussion on preparing tofu.
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.