Tempeh is a soy-based product with a nubby texture. Tahini, or sesame paste, is commonly used in the Middle East as a dressing for falafel (fried chickpea patties) and is an ingredient in hummus and other dishes. Tahini separates when stored; be sure to mix it well before using. Both are easily found at natural food stores (look for tempeh in the refrigerated section next to the tofu). I never peel beets for Glorious One-Pot Meals. Instead, I scrub them well with a brush and use a veggie wash to rinse away any residual grime. Then I simply slice them and toss them in the pot. Try golden beets in this recipe for a change from the typical red ones. They’re just as sweet but won’t color your entire meal red.
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.