This recipe demonstrates Methocel’s ability to form a warm gel. This custard mimics the texture of the classic chawan mushi, hence the recipe’s name. We add Methocel at a ratio of 1 percent of the total weight of the other ingredients. The flavor of the cheese gives it an unusual twist. We’ve served this with marinated baby tomatoes, fresh cherries with tarragon, or a little crab salad garnished with fresh lovage. Any garnishes should be room temperature or slightly warm because as the custard cools the texture will soften, although the individual ramekins help preserve their heat.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.