This Szechwan specialty gets its heat from fresh chiles and its flowery, smoky aroma from Szechwan peppercorns. Since the beef is cut into such thin shreds, it takes little time to cook. Serve this with rice or noodles, along with stir-fried greens (page 463). Other cuts of meat you can use here: pork, preferably from the shoulder or leg (fresh ham); lamb, preferably from the shoulder or leg; boneless chicken.
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.