This soup has a wonderful bright, fresh flavor from the greens and lots of herbs. My favorite way of cooking this soup is in a pot made of micaceous clay (see note). The clay adds flavor and the added earthiness of the favas makes it heavenly! This version is pureed, though you can leave it chunky if you wish. You can substitute fresh peas for the favas and fresh spinach for the escarole. Make sure you use a really flavorful extra-virgin olive oil for finishing.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.