Egg yolks give this version of rice pudding a wonderful creamy texture. It has a delicate taste of rose water and mastic. The mastic—unfortunately labeled “gum mastic”—has nothing at all to do with the waterproof filler called mastic, nor with the glue called “gum arabic” sold in the building trades. It is an aromatic resin from trees that grow on the Greek island of Chios. It comes in tiny translucent grains. Be careful not to use too much as it results in a bitter taste. You must pound and grind the grains with a teaspoon of sugar to a fine powder in a pestle with a mortar. A few drops of vanilla essence are an alternative flavoring if you cannot get gum mastic. The pudding is addictive, homely, comfort food. A brittle caramel topping turns it into a more glamorous option.
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.