Season: Late July to September. After the vibrant trumpets of nasturtium flowers fade, you’ll find underneath the foliage the knobbly green seed pods of the plant. They have a hot, peppery flavor and, when pickled, develop a taste very similar to that of true capers (the pickled flower buds of the Mediterranean Capparis plant). Collect the seed pods on a warm, dry day when all the flowers have wilted away. Gather only the green ones (sometimes they are red-blushed) and avoid any that are yellowing, as these will be dull and dry. The pods can also be used fresh to spice up salads or as an ingredient in piccalilli (see p. 106). These feisty little pickled nasturtium seed pods are great in fish dishes and in herby, garlicky sauces. Try them in tartar sauce or add them to salads, especially with tomatoes. In fact, use them just as you would capers.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.