Growing up, I hated this Korean fermented delicacy. My father would drag me miles away to the Korean supermarket down an alley to buy this stuff. He would bring it home and literally evacuate the house when he broke the seal on the jar. It wasn’t until I started working at Momofuku that I learned that I really love kimchi, and that there are many, many levels of potency throughout the kimchi-producing kitchens in this country. The Momofuku cookbook has a ridiculously tasty kimchi recipe (among others). Or use your favorite brand of cabbage-based kimchi in this recipe.
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.