This great and easy sandwich could serve you well for breakfast, lunch, or a picnic. Basically, it is scrambled eggs with onions and asparagus. I prefer thin asparagus for this dish, since I recall making it with wild asparagus that I would go and forage every spring with my grandmother. Here in the States, asparagus is farmed abundantly. Wild asparagus is more bitter than the farmed variety, but I love any fresh asparagus. I sometimes use scallions instead of onions, including two-thirds of the green part of the scallion stalks as well.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.