You can make this salad with Braised Cannellini, and save the rest for a side dish, or you can soak and cook an extra 1/2 cup of beans when you make the Escarole and White-Bean Soup on page 86. In that case, remove the beans for this salad before you stir in the escarole and finish the soup. If you do make this salad when you’re making escarole soup, substitute some of the tender, inner leaves of escarole for the arugula, and use the tougher, outer escarole leaves for the soup. You don’t have to use cannellini beans. Kidney beans, chickpeas, or just about any beans you like can go into this salad. Whichever beans you use, cut the onion thin and at the last minute so it stays crunchy.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.