This is a great spring salad with two long, lovely green vegetables that have a real affinity for each other (try the Asparagus, Green Pea, and Scallion Sauce for pasta in chapter 3). It is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish. You can serve this salad chilled, but I like it at room temperature. If you haven’t poached scallions before, be sure to note how nicely it brings out the flavors in a mellow way. And here’s a thrifty cooking tip: scallion trimmings are some of the most useful scraps in the kitchen. A handful of leaves and the root ends can make an instant broth, as a substitute for stock—see my recipe for Simple Vegetable Broth, page 288.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.