Asparagus tends to be expensive when it’s not in season and is ridiculously affordable when it is. Though it’s usually available year round, the best time to seek asparagus is from February through June, with April being the prime month. During the peak of asparagus season, I’ve seen it for as little as 97 cents per pound even in Los Angeles and New York City, where grocery prices are far from ideal. Be sure to chop the garlic very finely (aka: mince) in this recipe in order to achieve the perfect balance. If it’s too coarse you may find the garlic to be overpowering.
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.