Season: June to early July. Tall, willowy, feathered sweet Florence fennel, with its creamy-white, bulbous bottom, has to be one of the most alluring vegetables to grow in the garden. It’s not easy to cultivate in every soil, but if it likes your particular situation, you should be able to grow plenty to use with gay abandon in the summertime, with some left over to preserve for later in the year. It’s only really worth making this pickle if you have a supply of freshly harvested bulbs when they are pale green and tender. All too often, the imported stuff is yellow and coarse. You have to discard much of the outer bulb, and it certainly isn’t worth the expense or trouble of pickling. This lovely light pickle is delicious with smoked or oily fish and in winter salads. It nearly always makes an appearance at our Boxing Day lunch.
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.