You can chop the chard stems coarsely and cook them in the oil and garlic for a minute or two before adding the chard leaves, or you can save them to serve as a side dish for a separate meal. In that case, trim them, cut them into 3-inch lengths, and cook them for a minute or two in boiling salted water. Drain them, press them gently to flatten them out, then either sauté them in a little olive oil, or coat them with flour, eggs, and bread crumbs and fry them. Either way they are delicious, with a flavor like cardi or cardoons—a very Italian vegetable with a flavor that is a cross between artichokes and celery.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.