Here’s a fitting sauce for springtime, full of seasonal treasures: asparagus, sweet peas, scallions, leeks, and fresh mint. And the color? Springtime green! Of course, since all of the ingredients are available year round, you can enjoy this anytime. But it is truly splendid when made with produce in season. Fresh asparagus-locally grown if you can get it-is the foundation of this sauce, both its sweet flavor and the pleasing texture of the finely sliced vegetable. Use skinny asparagus spears for uniform appearance and easy slicing (and don’t throw away the stubs; see recipe that follows). If available, fresh sweet peas are wonderful in the sauce. If not, frozen peas are always acceptable.
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.