Green lentils and bacon has long been a salad worth making. I will occasionally fold in some shards of crisp, olive-oil-drenched toasted ciabatta or lots of whole parsley leaves. A couple of years ago I started moving the whole thing up a notch by putting the lentils against a few pieces of exquisite Spanish ham and adding a certain smokiness with wide slivers of zucchini, their edges blackened from the grill. This has become a late-summer lunch I can’t get enough of.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.