Strange but true: If you steam a lamb shoulder with just a few spices (and some vegetables if you like), it becomes completely tender and succulent even if you ignore it completely. In that way, it is much like braising, so I’ve included it here. Although there is such a thing as overcooking this preparation, you would have to make an effort. Sealing the pot with a paste of flour and water is traditional but unnecessary, as long as your steamer has a tight seal. If it does not, simply keep a kettle of water boiling and add to the pot as needed.
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.