One of my great pleasures in life is stopping at one of the “shave ice” stands (as the locals call them, inexplicably dropping the “d”) in Hawaii. I watch as they tuck sweet red beans in the bottom of a paper cone and then pile on the shaved ice. I always choose lilikoi, or passion fruit syrup, to be drizzled over the ice. It has remarkable complexity and tastes as if every possible tropical flavor has been packed together into one intensely flavored fruit. Then a shot of sweet milk is poured over it all. I slurp the whole thing down, then I’m ready to tackle the surf again. Or, more likely, just take a snooze under the shade of a palm tree. The inspiration likely came from Japan, where red beans are spooned over ice cream or puréed for beautifully intricate pastries called wagashi. You can easily make them at home from adzuki beans, available in well-stocked supermarkets and natural food stores. Their sweet-starchy flavor is justifiably popular and is especially good paired with Asian-inspired ice creams, like Green Tea Ice Cream (page 40) and Toasted Coconut Ice Cream (page 96). I find chewing on these sticky little beans positively addictive.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.