This recipe uses a combination of steaming to soften the texture and brighten the color (especially helpful when cooking green vegetables), and sautéing in butter to increase flavor. The method is similar to blanching then sautéing, only in the same pan. This steam-sauté method can also be used to cook green beans, snow peas, green peas, asparagus, broccoli, and Brussels sprouts. In the recipe below, sautéed snap peas are combined with shaved raw baby turnips, which are slightly bitter and contrast nicely with the sweetness of the peas. Radishes would offer the same balance of taste and crunchy texture.
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.