Carrots have been one of my quiet successes. The carrot thinning salad has become a regular weekly addition throughout the summer. Root vegetables no bigger than your little finger have a charm to them that insists you leave them whole. Cooking them, in shallow water so that they steam rather than boil, takes barely a minute or two. I dress them as soon as they are out of the pan, sometimes with a light, lemony dressing, other times with cilantro. To turn this into a main-course salad, add spoonfuls of ricotta or cottage cheese to which you have added pepper and some of the dressing.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.