Opo squash, a popular light green–skinned Asian gourd, shows off its delicate sweetness in this quick soup, which blends the opo with chicken or pork to yield a rich flavor that tastes like the broth simmered for hours. Look for opo squash at Asian or farmers’ markets, selecting specimens that are blemish free and feel heavy for their size. When you gently squeeze the squash, it shouldn’t yield to its spongy core, a sign of overmaturity. If an opo squash is unavailable, zucchini may be substituted. The flavor will be milder but still tasty.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.