When my Catalan friend Pep made me fideos, the Spanish dish that’s much like a paella but with pasta instead of rice, the first thing I thought was: delicious. The second: What a great thing to make for one. You don’t have to boil the pasta, the whole dish can be made in a single skillet, and you can scale it down easily. I like to make it with sardines because they last so long in my cupboard or refrigerator, they’re considered one of the more eco-friendly fish in the world, and they give the pasta a salty, funky taste I love. This makes a hearty meal for one, but you can easily stretch it to serve two with a salad or another vegetable and bread on the side.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.