The perfect whole-meal salad features as much flavor, texture, and bulk as any other well-prepared meal, and the fact that the base is a pile of greens makes me feel like I’m getting away with something. This one takes about ten minutes longer than a plain green salad and by changing the topping can be made in different ways every time, always with a minimum of effort. Use a blender for the dressing; it makes quick work of dispersing the sesame paste or peanut butter throughout the liquid ingredients—something that can be a real hassle with a fork or a whisk—creating a perfect emulsion. And because the blender purees the garlic and ginger, there’s no need to mince them; just peel, chop roughly, and drop them into the blender with the other ingredients. My first choice for topping this salad is grilled scallops—they’re almost ludicrously fast and easy, and their texture and flavor complement both greens and dressing—though shrimp, steak, or chicken thighs all could be substituted.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.