There is nothing like sitting down for an evening drink with these chickpeas by one’s side. Since they come out of a can, no hard work is involved. I like to use organic canned chickpeas, but any kind will do. If you have access to an Indian grocer, do sprinkle the chickpeas with some chaat masala at the end. It gives them an extra spiciness. But this is not essential. These are best eaten the day they are made.
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.
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.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.