In springtime, when farmers’ markets sell really fresh, locally grown asparagus—or if you’re lucky enough to pick spears in your own asparagus bed—cook them by the skillet method. You’ll find it concentrates the natural sweetness and subtle asparagus flavors that are at their peak for only a day or two. Butter and cheese are natural complements to asparagus, and here they both get a final delicious toasting. For details on how I trim asparagus—and a fine cooking method for the year-round spears that have been shipped to supermarkets—see the Scallion and Asparagus Salad recipe (page 35).
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.