Throughout the Mediterranean, you’ll find olives already on the table when you sit down to a meal. But they’re far different from the canned olives (usually Mission) routinely—and unfortunately—sold in supermarkets here. Not only are they a variety of different types; they’re simply but wonderfully seasoned. This easy treatment is so effective that most people are shocked at the results. Use an assortment of olives if at all possible—Kalamatas, some of the good green type, tiny Niçoises, and so on—and the olives will be not only beautiful but varied. You can make this recipe in any quantity, using the same proportions.
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.