If you’ve never had real pad Thai, it will change your life when you do. It’s a perfect example of Asian kitchen alchemy. The texture of the rice noodles against the sweet, salty, sour, and bitter taste of the almost seventeen ingredients (in the original) is the thesis for every Asian fusion dish to come out of an American chef’s kitchen since the 1980s. “Complex,” “layered,” and “dynamic” are words that come to mind—and every bite is different. All that comes with a price, though! The original can tip the scales at 2,000 calories per serving. This made-over version comes in at a fraction of the calories and a fraction of the work, and it tastes great. Fish sauce is derived from fermented fish and can be found in many Southeast Asian dishes. It is available in the ethnic or Asian aisle of most major supermarkets.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.