Yakisoba is an extremely popular casual dish in Japan, especially with kids. During the country’s annual summer festivals you can always find yakisoba stands crowded next to shrines and temples, ready to feed hungry visitors. Traditionally, this dish is prepared with pork loin or pork belly, but I think it tastes really wonderful with beef. Also, I prefer to use dried ramen noodles rather than frozen because they stay al dente when added to the stir-fry.
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.