Though there are similar rice-and-squid-ink dishes throughout the northern Mediterranean, I was introduced to this dish by a Croatian, so it is that country that gets the credit; Spaniards and Italians will no doubt be offended. The origins hardly matter, however; this is a wonderful and intensely flavorful dish. It’s unusual, too, for a few reasons: it’s a no-stir (or, to be more precise, a low-stir) risotto; it’s jet black; and it combines cheese and seafood, which is not exactly common and, for many of us—usually including me—a no-no. But it’s also easy, delicious, and striking, a perfect dish for entertaining. Serve it with a simple salad, a white wine from northeastern Italy, Austria, or, if you can find one, Croatia, and fresh fruit for dessert. You can find squid ink in small packages at fancy fish markets or European specialty shops (or, of course, on the Internet); it’s shelf-stable though it must be refrigerated and relatively inexpensive. And though its taste is pure squid, it’s the dramatic color that matters most.
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.