One day, when I was wondering what to make with a nice batch of fresh green beans, my daughter Tanya remembered a salad she’d had on a recent trip to Italy—perfectly cooked green beans, cherry tomatoes, basil, and cubes of fresh mozzarella. Because I love to take things a step further, I decided to combine the very same ingredients in a casserole and bake them with a crosta (crust) of bread crumbs and grated cheese. It was wonderful. And it is a fine example of how one simple procedure—baking ingredients coated with cheesy bread crumbs—can work so well with so many foods. The Broccoli and Cauliflower Gratinate (page 243) and the Crispy Baked Turkey Cutlets (page 310) use the same method. Of course, there’s another kitchen principle evident here: good ingredient combination lend themselves to different preparations. If you want to try Tanya’s original salad with green beans, tomatoes, basil, and mozzarella, I give a formula following the main recipe.
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.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.