Adapted from a recipe out of Guam, the bananas give this meal a tropical flavor that my mother and mother-in-law both love. Be sure to cut any brown spots off the bananas before slicing. Sweet potatoes and yams range tremendously in size. You may be able to use all of a medium sweet potato in a single meal. However, if it is ten inches or longer, use only part of it. To make this dish even spicier, add a diced fresh jalapeño or serrano pepper to the onion layer at the bottom.
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.