Name: Sautéed Kale with Garlic, Shallots, and Capers
Yield: Makes 12 servings
Ingredients: 1/4 cup olive oil; 1/2 cup finely chopped shallots (about 2 large); 4 garlic cloves, minced; 2 tablespoons drained capers, chopped; Coarse kosher salt

Image may contain Plant Vegetable Food Produce Bean and Lentil

Sautéed Kale with Garlic, Shallots, and CapersPatricia Heal

The slight bitterness of the greens cuts through the richness of the meat and potatoes in this menu. Feel free to use any variety of kale (or a mix of varieties) in this dish. Green, red, or Tuscan kale (sometimes called lacinato or dinosaur kale) would all be delicious. 3 pounds kale (about 4 large bunches), thick bottom stems and center stems cut away and discarded

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.