I worked on a teen weight-loss show by the producers of The Biggest Loser that took place at a camp in Wisconsin. The night I arrived, I was talking to one of the producers about food, of course. He mentioned his ex-wife used to make tuna with hummus instead of mayo and serve it on bagels. He said that she suggested it to a restaurant and they started serving it. When I told him I was going to borrow the idea he said I had to credit his ex-wife—only he never mentioned her name. Though I created this myself, Matt’s ex-wife deserves the credit for the general concept . . . whoever and wherever she is.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.