Asparagus is often thought as a vegetable that requires delicate seasoning, but this hearty stir-fry proves that notion wrong. The sweet, heady sauce is essentially the same sauce called for in Water Spinach Stir-Fried with Garlic (page 179), but the addition of meaty shiitake mushrooms produces a more robust dish. Prepare this easy stir-fry during springtime when asparagus is at the height of its season, or substitute 1 1/4 pounds green beans or long beans other times of the year. Be sure to use high-quality dried mushrooms, and don’t skimp on the soaking time, or they won’t develop their naturally full flavor or velvety texture.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.