In Japan, these crispy pan-fried rolls run a close second to gyoza as a favorite side dish to a steaming bowl of ramen. Harumaki is often prepared with shrimp or pork, but I like using beef, which beautifully complements the layers of flavors in this recipe. Besides, the irresistible combination of beef and peppers reminds me of my adopted hometown of Chicago’s famous Italian beef sandwiches. Harumaki also freezes well. The trick is to assemble the rolls completely before sticking them in the freezer. You can even fry the harumaki while the filling is still frozen. I always keep some frozen rolls on hand for an impromptu midnight snack.
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.