Middle Eastern cooking is flecked with the cool pepperiness of fresh mint. Italian, and especially Sicilian, cooks include mint with zucchini, often in tandem with garlic and lemon. I find mint invigorating with all summer squashes and often make a dish where they (pattypan is particularly suitable) are cooked in olive oil with mint and the merest hint of garlic. It is very good with grilled fish.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.