If you’re in the habit of throwing away broccoli stems, or even saving them for soup, I’d like you to try cooking broccoli this way. The stems are delicious, and if you peel them, they’ll cook in the same time as the florets. Nothing could be simpler than this way of preparing broccoli—after a quick boiling, just plunk the pieces into the hot oil and let them go till they’re tender. You can skip the boiling step and add the raw broccoli directly to the oil and garlic, keeping more of the nutrients intact. In that case, add some water to the skillet along with the broccoli, and add more from time to time as they cook.
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.