This is a classic ramen dish that was one of my favorites when I was growing up, but today it’s not as popular as it used to be in Japan. That’s a shame, because there’s so much to love about this dish, especially the play between the sweetness of the crab and the crunchiness of the water chestnuts, and the dramatic presentation of a big chunk of omelet sitting atop the noodles. This dish is finished with two kinds of broth, one to serve as the soup, the other to add a bit of sheen as a glaze. I hope you love this ramen as much as I do.
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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.