My grandparents had a garden each summer and fall. To keep the soil rich and fertile, Dede would alternate between the fields in front of the house and behind it and the property down at the river. He planted by the moon and used time-honored wisdom as his guide. Meme would drive the tractor and Dede would follow behind with the plow. Dede loved green beans and would plant rows and rows. When he passed away, Mama tucked a handful in his suit pocket as he lay in his coffin so he wouldn’t miss them. These green beans are fresh and flavorful—a favorite Southern vegetable made with a classic French technique. This dish is excellent served hot, at room temperature, or chilled. If making it ahead, do not add the vinegar until the last moment or it will cause the beans to look mottled and green like hunter’s camouflage.
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.