You can spin this wonderful side dish in so many ways: add more pine nuts or raisins; use a lot of garlic, adding some at the end, so that it stays strong; add a dried chile or two to the olive oil; finish it with fresh lemon juice; or drizzle it with more olive oil at the end. Or serve it over pasta, thinned with some of the pasta-cooking liquid. Other vegetables you can prepare this way: Chard is great; collards, kale, and dandelions are also good. Just make sure the initial simmering time is long enough to make the green (and its stems) fully tender; nothing is as fast as spinach.
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.