When I lived in Peterborough, New Hampshire, in the early 1990s, I had two obsessions. The first was the lettuce mix from organic farming pioneer Rosaly Bass, who charmed me so much I signed up for a subscription that let me pick what I wanted off her land all season long. (I tended to swing by at midnight after a long day as editor of the weekly Monadnock Ledger and shovel up carrots by moonlight.) The second was this powerfully sharp dressing, made by chef Hiroshi Hayashi at his elegant, health-minded Japanese restaurant, Latacarta. While Rosaly’s farm is still going strong, Hayashi long ago closed the restaurant and started the Monadnock School of Natural Cooking and Philosophy, but he still makes this vegan dressing. I use it to dress simple salads of butter lettuce with cherry tomatoes and carrots, taking care to slice the carrots into a perfect julienne the way I remember Hayashi did. The dressing also makes an excellent dip for crudités.
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.