This recipe doesn’t demand anything particularly exotic to produce an authentically Malaysian flavor. But instead of relying on canned curry paste as so many similar dishes do, this one offers a good deal more fragrance and sweetness by starting with fresh spices. If you’ve got access to a good market and would like to try a more unusual chicken curry from Southeast Asia, try the Red-Cooked Chicken (preceding recipe) or the Braised Duck or Chicken with Fresh Curry Paste on page 328, which incorporates Thai ingredients like dried shrimp or fish sauce. This curry is great with white rice but even better with the Malaysian coconut rice, Nasi Lemak, on page 515. You can make this curry a day in advance—keep it covered in the refrigerator overnight and warm it gently over low heat 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.