Similar to ratatouille, this Sicilian classic is a vibrant stew made with eggplant, roasted bell peppers, tomatoes, onions, raisins, and olives mixed together with lots of good olive oil. It’s one of those dishes where the final product exceeds the sum of its parts. Fruity olive oil is essential to the success of this dish; it is the facilitator of all the ingredients. Caponata can be served warm or at room temperature, as an antipasto, a side dish, or a topping for Crostini (page 27) or pizza.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.