Your family will love this fresh flavored purée and won’t guess that it was made from what some consider scraps-the stubs from asparagus stalks and the thick green tops of leeks. And if you hate to throw away tasty, usable food, as I do, you will feel virtuous. The stubs of fresh, tender, skinny asparagus are best for this-don’t even bother if the stubs are dry, white, and woody. Likewise, use only fresh, flexible leek greens here-it’s OK if the leaves are firm and thick but not if they’re wilted, old, or hard as leather.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.