New York’s Momofuku Ssäm Bar is certainly worth a visit at least once, but you’re sure to make these Brussels sprouts from chef David Chang at least twice—in the same week. While this signature dish is deep-fried at Ssäm Bar, the secret to Chang’s home preparation is roasting the mini cabbages at 450°F, maximizing their sweet, nutty flavor and crisping their beautiful green leaves. The recipe is written for slightly charred results; if you prefer your vegetables more green than golden brown, check them after 20 minutes or so.
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.