It’s important, when making this sandwich, that you have all of your ingredients prepped and ready to go before cooking the tuna—you don’t want the tuna sitting after it’s cooked. When selecting tuna for this dish, be sure to get tuna that is undoubtedly sushi or sashimi grade. Cutting corners and using any fresh tuna is not an option on this one. Also, make sure the tuna is bright red all over. If the edges are just a bit murky or even the slightest shade of brown, don’t buy it. If it’s fresh, it will be bright red throughout.
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.