I have literally grown up on zucchini prepared in this simple way—sliced into thin strips, dipped in egg, and fried. It was one of my favorite vegetables when I was little, and quite often my mother made our lunch sandwiches with the strips too, for us to take to school. (It’s still a great sandwich; see page 23.) Crispy and sweet and soft at the same time, the strips are delicious warm or at room temperature, with just a sprinkle of salt—as I serve them to my grand-kids—or dressed with capers and lemon juice, for adult tastes. Rolled up and secured with toothpicks, these are a great finger food for a party—a preferred morsel for martini drinkers, I’ve noticed. They’re also a delicious side dish for grilled meats and fish. At summer suppers, I put a platter of roll-ups in the middle of the table, where everybody at any time can spear one with a fork.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.