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.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.