Happy birthday, Dave Chang! That’s what the kitchen screamed when we first made this cake. Marian was in charge of making boss man a birthday cake. She told me she channeled her innermost version of me, sprinkled chocolate chips into a vanilla cake batter we were going to use as a coconut cake, and layered it with liquid cheesecake and anything else she could find in the fridge; in other words, she followed to a tee our standard operating procedure for any birthday cake in our kitchen. Now even the Momofuku savory cooks know this cake by heart. It is a snack attack waiting to happen, so you may want to consider making a double batch of batter and baking the cake in a half sheet pan.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.