What I love about this recipe is how well fresh Italian pasta works combined with these Asian flavors. It’s a true crossover dish, the pasta adding wonderful flavor and texture to the earthy and spicy notes in the sauce. Pork and eggplant is a natural combination that reminds me of Sichuan cuisine. Chinese eggplants, by the way, have a delicate skin, so when you peel them you can leave on some strips of skin for aesthetic purposes. This stir-fried dish is unwieldy to cook for four servings, so prepare it in two batches.
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.