Of all the flavors that seem to bring out the rest of the cabbage family’s earthy greenness, few work as effectively as those of Southeast Asia. Ginger, green onion, and garlic have a natural affinity with chlorophyll-rich vegetables of any sort, but the saltiness of the fish sauces with which Thai and Vietnamese cooks season their food does much for cabbage leaves. I often serve this with roast duck, which appreciates such seasoning, or as a side order for a mushroom stir-fry hot with chiles and soy.
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.