The notion of canned sardines in pastry may seem distasteful, but millions of Southeast Asians consider karipap sardin to be delightful soul food. Any fishy intensity is mitigated by a simple combination of supporting ingredients, including ketchup, lime, and fresh chile. Chopped hard-cooked egg adds richness to this quintessential curry puff filling. For small cans of sardines (5 1/2 ounces, which is about the size of a regular can of tomato paste), head to a Chinese, Southeast Asian, or Latino market. Many Asian cooks prefer Ligo brand. Canned sardines sold at supermarkets come in larger portions, so just use part of the can. This filling is also good on toast.
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.