This is the best way I know to prepare ripe plantains, a classic Caribbean dish that is served with Crock-Pot Cuban Ropa Vieja (page 113). Ripe plantains are so sweet that they can actually be prepared this way and served over vanilla ice cream. But don’t let that sweetness intimidate you. Sweet often complements savory, and these are especially wonderful with hearty stews and grilled red meat. If the plantains are very mushy, they’ll need to be sliced thicker and will cook faster because they have more sugars, which caramelize really quickly in the hot oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.