You can find fresh Chinese-style (and Japanese-style) wheat noodles at most supermarkets these days. They’re a great convenience food and, for some reason, seem to me more successful than prepackaged “fresh” Italian noodles. Here they’re briefly cooked and then combined with a stir-fried mixture of pork, vegetables, and Chinese sauces; it’s very much a Chinese restaurant dish. Both ground bean sauce and hoisin sauce can be found at supermarkets (if you can’t find ground bean sauce, just use a little more hoisin), but you can usually find a better selection (and higher-quality versions) at Chinese markets. Usually, the fewer ingredients they contain, the better they are.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.