One of my favorite things about Paris—after the museums, the streetscapes, the Seine, the style, the beauty, and so on—is the green beans. Yes, you read that right. Parisian green beans are ubiquitous, and always served perfectly ripe and tender-crisp. Here at home, perfect green beans seem to be available only for a month or so in the summer. This dish is a nice way to highlight them during that brief window; however, I’m so fond of it that I use frozen green beans so I can make this regularly. I highly recommend using organic whole baby green beans, if you can find them; otherwise, French-cut beans will do.
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.