If you’re making salad with the tender, inner leaves of a head of escarole, this is a good place to use the tough outer leaves. In fact, they’re even better for this soup. Just remove any bruised or yellow parts of the leaf and shred the rest. If you like, double the amount of beans in this recipe, fish half of them out of the pot after cooking, and save them for the Arugula and White-Bean Salad on page 60. Spoon off all but enough of the cooking liquid barely to cover the remaining beans before adding the escarole and finishing the soup. Whole dried peperoncino or diavolillo peppers are the type of chili peppers that are used, seeds and all, to make the crushed red pepper that you are familiar with. Toasting the whole peppers along with garlic cloves in olive oil brings out their nuttiness and spice. I like to serve them whole right in the soup, where they can be easily spotted and removed.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.