Creamy, rich sea urchin roe—better known by sushi lovers as “uni”—makes one of the most extraordinary sauces for pasta that I know, exotic Italian comfort food. We serve different versions in the restaurants, but this is my favorite because it keeps the roe intact. The heat of the pasta “cooks” the roe and each sac is broken only by your fork, allowing you to control the richness of each bite. If you do not have access to live sea urchin, make sure the roe you buy is brightly colored and smells like the sea. For the very best flavor and texture, seek out small-production, artisanal pasta, available in Italian import shops and food stores.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.