In this classic cold sweet soup, maroon adzuki beans and chewy clear tapioca noodles, jokingly called worms in Vietnamese because they are slippery and sticky, swim in rich coconut milk. I usually prepare all the ingredients in advance and then bring everything together at the last minute. The beans and coconut milk base may be prepared a few days ahead and refrigerated until serving time, and the sugar syrup keeps in a jar in the refrigerator indefinitely. The noodles, however, are best if readied only a few hours ahead. Adzuki beans are sold at Asian markets and health-food stores. Once you have made this version, you may substitute other beans, such as black beans, hulled mung beans, or black-eyed peas. You may also blend the beans for a mixture of colors and flavors.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.