Name: Peach and Arugula Salad
Yield: Makes 8 servings
Ingredients: 1 tablespoon balsamic vinegar; 2 teaspoons fresh lemon juice; 1/4 teaspoon salt (preferably sea salt); 3 tablespoons extra-virgin olive oil; 4 firm-ripe peaches (1 1/2 lb total); 24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb); 2 tablespoons olive oil; 6 oz baby arugula (6 cups); 2 1/2 oz finely crumbled ricotta salata (1/2 cup); Coarsely ground black pepper to taste

Image may contain Plant Food Produce Vegetable and Arugula

Peach and Arugula SaladGeorge Whiteside

Active time: 40 min Start to finish: 40 min

Cooks' notes:

• Dressing can be made 1 hour ahead and kept, covered, at room temperature. • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap. *Available at Italian markets, cheese shops, and specialty foods shops.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

One-Pot Chicken Thighs With Cilantro Rice and Beans

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.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Cod With Lemon Butter Sauce

A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.