Like Japan, Korea makes good use of fermented beans, in the form of soy sauce and the terrific chilibean paste known as go chu jang (page 591). If you cannot find that, use the Sesame-Chile Paste on page 591 or hoisin, spiked with a couple of pinches of cayenne or dried red chile flakes, but don’t make the dish too hot—it should be predominantly sweet, sticky, and spicy. Serve with white rice, preferably short grain (page 507), and a salad or vegetable.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.