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.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.