Savoy cabbage is typically served as a cooked vegetable, but here the raw cabbage, shaved into thin shreds, makes a wonderful salad with great, resilient texture. Crisp rendered strips of speck (or bacon or prosciutto as alternatives) are a great complement, and the hot vinegar dressing is delicious. For shredding the cabbage, I like to use a mandoline slicer. These versatile cutting implements were once quite costly and usually found only in professional kitchens. Today, though, you can buy a decent simple mandoline for under $20, and I recommend that every home cook have one.
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.
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.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.