This rich, delicious dish is my twist on classic pasta carbonara. But instead of raw eggs, I prepare it with onsen tamago, which I think makes it more interesting. What’s onsen tamago? It literally translates to “hot spring eggs,” which means the egg whites are soft and still runny, but the yolks have a creamy consistency, resembling soft-boiled eggs. It is a standard breakfast treat at the countless hot springs that dot Japan. Since I was young I’ve loved eggs cooked this way. The keys to preparing them are timing and temperature—both have to be exact. Also, the raw egg has to be cold, so be sure to keep the eggs in the refrigerator until the moment you’re ready to cook.
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.