What’s wrong with zucchini in a sandwich? Since my mother made these all the time for my brother and me, I’ve always considered it a perfectly normal idea. So, when Joe and Tanya were little, I’d make them each a lovely sandwich of a crusty roll filled with egg-battered zucchini strips for lunch at school. Years later, they confessed to me that they were ashamed to take such a peculiar sandwich out of their lunchboxes—so they threw out the zucchini before other kids could see it! Now, of course, they love the combination of crisp bread and moist, flavorful zucchini, and regret all the empty rolls they had to swallow. I tell Olivia, Lorenzo, and Miles to eat whatever they like, and forget about what other kids think.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.