These irresistible ribs are an import from China that have been adopted—and adapted—by Japanese cooks. I like to prepare them with classic Chinese five-spice seasoning, because I love the rich fragrance and flavors of this mixture of cinnamon, anise seed, star anise, cloves, and ginger. But many cooks in Japan prefer to make the spareribs with simply sansho pepper or freshly ground black pepper and salt (use 1 teaspoon of either pepper with 1/2 teaspoon of kosher salt). Try these different spice combinations to see which ones you like best!
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.