Most people seem to adore chickpeas, and one of their strongest attributes is that, unlike other dried legumes, they produce delicious cooking liquid. So if you lack stock for this dish, don’t worry about it. But—and this is true for the several chickpea recipes that follow as well as this one—the cooking time for chickpeas is unpredictable. Cook the beans the day before you plan to make the soup if at all possible, or at least soak them for several hours to reduce the cooking time (or, in a pinch, use canned chickpeas). Once they’re done, the cooking time is just a few minutes. If you are so inclined, this soup remains equally authentic and becomes more substantial if you add 1/2 to 1 pound browned sausage chunks. You can brown the sausage right before the onions, in the same skillet.
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.