It’s quite possible that nothing has ever sounded worse to you, but believe me, nearly everyone who tries these crisp, salty, sweet tidbits falls in love with them (some prefer the less assaultive Thai version in the preceding recipe). Best served as a little nibble, but hard to stop eating once you start, these rank as one of my favorite snacks to accompany an ice-cold beer or cold sake (or some soju, the deceptively mild Korean vodka). Buy the smallest dried anchovies (page 25) you can find for this dish, preferably no more than an inch or so long.
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.