Every culture that grows peppers grills them, and the people who eat them always swear “they’re not that hot.” Well, in Japan, not only are they not that hot, they are often sautéed; and only in Japan are they sauced with miso. Use mild long green chiles like Anaheims or—if you can find them—mild long red chiles, and you’ll come pretty close to duplicating the original.
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.