You can spin this wonderful side dish in so many ways: add more pine nuts or raisins; use a lot of garlic, adding some at the end, so that it stays strong; add a dried chile or two to the olive oil; finish it with fresh lemon juice; or drizzle it with more olive oil at the end. Or serve it over pasta, thinned with some of the pasta-cooking liquid. Other vegetables you can prepare this way: Chard is great; collards, kale, and dandelions are also good. Just make sure the initial simmering time is long enough to make the green (and its stems) fully tender; nothing is as fast as spinach.
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.