Throughout the eastern Mediterranean, you’ll find cool cooked greens sprinkled with olive oil and doused with lemon. Every green you can cook is used in this way, from spinach to wild greens I’d never heard of. It’s great with collards, dandelions, mustard, broccoli raab . . . you get the idea. If you know you’re cooking greens one night, make a double batch and prepare these the next day. Juicy, tart, and refreshing, this is the ideal summer vegetable dish.
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.