Sriracha and seafood truly are a perfect match. To me, it’s an excellent example of the whole being greater than the sum of the parts, and this ceviche just reinforces my belief. I’m a fan of just scooping it up with tortilla chips or tostada shells, but you can also fry up any wonton wrappers you might have chilling out in your freezer, leftover from making our Sriracha and Crab rangoon Wontons (page 35), for a nice Asian twist. If you are unable to find persian cucumbers, feel free to substitute the english or hothouse variety.
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.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.