Assorted Vegetables

Name: Assorted Vegetables
Cook time: 30 min
Total time: 30 min
Yield: Makes 10 to 12 hors d'oeuvre servings
Ingredients: 1 lb small red potatoes; 1 lb asparagus, trimmed; 1/2 lb sugar snap peas, trimmed; 1 small head cauliflower (1 1/4 lb); 1 tablespoon olive oil; 3 mixed red and yellow bell peppers, cut into 1/2-inch-wide strips; 1 pt assorted cherry tomatoes; Accompaniment: anchovy mayonnaise , cilantro chutney , romesco sauce

July 19, 2005

Cooks' notes:

• Asparagus and sugar snaps can be steamed 4 hours ahead and chilled separately, wrapped in dampened paper towels in a sealed plastic bag. Bring to room temperature before serving. • Potatoes can be boiled 2 hours ahead and kept at room temperature. • Cauliflower is best broiled just before serving.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.