Japanese curry? Actually, curry has been a part of Japanese cuisine for more than a hundred years. The Japanese navy adopted it in the nineteenth century from their British counterparts, who ate it on ships. Soon, eating curry on Friday became a Japanese naval tradition. And not just for sailors. Japanese citizens fell in love with curry, too, especially kids. I should know—I was one of them. When I was growing up, I was crazy about curry. Now my own kids adore it, especially in this dish. You can use any cut of beef that you like. If you want to go upscale, try rib eye, but even beef scraps work just fine.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.