The key to this dish is the texture of the eggs—they should be airy and light. For fluffy eggs, take them out of the pan when they are just barely cooked. For a richer dish, use milk instead of water, or add a cup of Cheddar or other mild cheese just before the eggs leave the stove. Serve with Cilantro-Jalapeño Sauce (page 184), Tamarind Ketchup (page 178), or Citrus Chutney (page 182).
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.