Garth and the girls and I went to Colorado one spring break and spent the week in the guesthouse of some friends. We skied all day and came home exhausted in the evenings. Our friends provided a chef for us, and it was great to come back to the cabin after a long day to a beautifully prepared meal. I had always made Cooked-to-Death Green Beans (page 130), but the chef made these green beans one night and we fell in love with them. (The girls also fell in love with the chef, who looked a little bit like Tom Cruise.) When we have veggie night, the girls always ask, “Are we having Tom Cruise?” You can imagine the looks we get from guests who’ve never been to our house on veggie night!
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.