Meme loved asparagus, which she called “asparagus salad,” although there wasn`t anything to preparing it other than opening the familiar shiny silver can. Even though I know the flavor of canned asparagus (really, there isn’t any) cannot compare to freshly cooked, I enjoy that taste memory. The ends of fresh asparagus can be tough and woody. I prefer to slice off the last inch or two of the stem instead of snapping it off where the spear breaks naturally. Not only is it more visually appealing when all the spears are exactly the same size, but they will also cook at the same rate. As these are best fried at the last minute, I suggest you serve them as a first course at a small dinner, not as an hors d’oeuvre at a large party.
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.