These prawns are deliciously rich in flavor and are good hot or cold. Serve them with mashed potatoes (see page 168) or with a little couscous (page 112) moistened with olive oil. Use raw king prawns: they are gray and turn pink when they are cooked. Some supermarkets sell them fresh and ready-peeled. You can also buy them frozen with their heads off from some fishmongers. The weight of these packs is inclusive of a thick ice glaze, which means that you need to double the weight—that is, for 1 pound of peeled prawns (about 25), you need a 2-pound package.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.