The Japanese man I buy my fish from gave me this recipe. One day I noticed that he was making hand rolls for lunch from the trimmings of a No. 1 grade A tuna loin. He let me have a roll since I’m such a good customer, and I have to say it was the best spicy tuna roll I’d ever had. You’ll get the hang of rolling these in no time—practice makes perfect.
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.
Yes, brownies can—and should—be made with white chocolate.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.