This hearty salad is packed with so many vegetables that I often serve it as a main course. It’s a real lifesaver when guests announce, “Oh, by the way, did I mention I’m a vegetarian?” It welcomes just about any edible treasure from the farmers’ market or my garden, from sliced sugar snap peas to colorful nasturtium flowers, slender French green beans to crunchy cucumbers, plus all kinds of peppers. Think seasonally: try fall veggies like roasted acorn squash, steamed broccoli florets, or fall lettuces, or bias-cut and steamed spring asparagus. Any good artisan bread will do, but I prefer a dense white or whole-wheat sourdough; try day-old loaves from your bakery.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.