Puntarelles (shown opposite) are a bitter green used in Italian cuisine, particularly in Rome, where they are served with a dressing of anchovies, garlic, and olive oil. Before eating, soak the puntarelles in ice water for at least 1 hour or up to 12 hours. The longer they soak, the more the bitterness mellows, and the stems become crisp and curly. The strong flavors of the anchovies and garlic, along with the fat from the olive oil, evoke a surprising sweetness from the puntarelles. The overall flavor is similar to that of a Caesar salad, but with a deep, earthy note from the dark greens. Try this salad with the Tortilla Española (page 36) for a beautiful summer meal with Mediterranean flavors.
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.