This dish is perfect for anyone with a hearty appetite. In Japan, it’s especially popular with teenagers, who devour large plates of these satisfying and filling fried noodles. Yaki udon is also a staple of Japan’s izakaya, or eating pubs, especially as a late night snack or complement to a frosty mug of beer. This recipe works best in servings of two. If you’d like to make it for four people, just prepare the dish in two batches.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.