What I love about this recipe is how well fresh Italian pasta works combined with these Asian flavors. It’s a true crossover dish, the pasta adding wonderful flavor and texture to the earthy and spicy notes in the sauce. Pork and eggplant is a natural combination that reminds me of Sichuan cuisine. Chinese eggplants, by the way, have a delicate skin, so when you peel them you can leave on some strips of skin for aesthetic purposes. This stir-fried dish is unwieldy to cook for four servings, so prepare it in two batches.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.