The wonderful actress Ming Na taught me this recipe. It was handed down to her from her parents, who owned a successful Chinese restaurant for twenty-five years. It’s not fair! Ming Na is gorgeous and talented and she can cook, too! But, we can console ourselves with these Chinese meatballs. The chopped cabbage is served in a pile, the meatballs in the middle: a head surrounded by a mane . . . a lion’s head. Ming uses mushroom-flavored thick soy sauce. I cannot find that product where I live, so I use finely chopped shiitakes and aged soy sauce.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.