Much of the flavor of shrimp can be lost in the cooking, especially when you’re grilling or broiling, which allows the juices exuded by the shrimp to escape. Far better at preserving the crustacean’s essence is cooking it in liquid, and among the best of those liquids is olive oil. This is not sautéing, but cooking the shrimp slowly in the oil, to tease out its liquids without evaporating them, so these juices combine with the oil to create an irresistible sauce. I usually peel shrimp before cooking, but in this instance the shrimp are better left unpeeled, for the simple reason that the shells contain as much flavor as the meat (maybe more), and you want that flavor in the sauce. The results are a little messier, and certainly more difficult to eat, but they are tastier—and the dish is easier to prepare.
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.