If you like seaweed salad, try this. Traditionally offered to nursing mothers, it’s soothing in the winter and cooling in the summer (see variation). To slice the beef thinly, freeze it until it is just beginning to harden, 30 to 60 minutes. Miyuk is the Korean word known to the Japanese as wakame and elsewhere as alaria (see page 484); you should be able to find it at Asian markets.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.