Pesto is at its best when used immediately after it is made. However, it can be refrigerated for up to a few weeks if it’s spooned into a container, topped with olive oil, and sealed tight. If you find yourself with an abundance of basil in summer, make some pesto and store it in small portions in the freezer, where it will last for up to a few months. Frozen pesto gives great freshness of taste to hearty winter soups and pasta sauces. Long pasta shapes, like fresh tagliatelle or dried spaghetti or linguine, pair well with pesto. When dressing pasta with pesto, remember these important points: Don’t actually cook the pesto—you’ll lose its fresh quality—but warm it together with the cooked pasta for a minute over low heat. There should be just enough pesto to coat the pasta lightly. If necessary, spoon in a little of the pasta-cooking water to help the pasta and pesto glide into a bowl.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.