Season: May to June: Spotting the first tips of asparagus pushing their way above ground in late spring is one of the greatest moments of the growing year. Use a good but not really expensive olive oil (see p. 30). When the asparagus has been eaten, the flavored oil can be used to make a lovely salad dressing. You will need one jam jar that is about 8 inches high, with a capacity of about 16 ounces, and a second jar with a capacity of about 8 ounces.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.