Season: May to June: Spotting the first tips of asparagus pushing their way above ground in late spring is one of the greatest moments of the growing year. Use a good but not really expensive olive oil (see p. 30). When the asparagus has been eaten, the flavored oil can be used to make a lovely salad dressing. You will need one jam jar that is about 8 inches high, with a capacity of about 16 ounces, and a second jar with a capacity of about 8 ounces.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.