This is a classic ramen dish that was one of my favorites when I was growing up, but today it’s not as popular as it used to be in Japan. That’s a shame, because there’s so much to love about this dish, especially the play between the sweetness of the crab and the crunchiness of the water chestnuts, and the dramatic presentation of a big chunk of omelet sitting atop the noodles. This dish is finished with two kinds of broth, one to serve as the soup, the other to add a bit of sheen as a glaze. I hope you love this ramen as much as I do.
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.