Raw spinach salad can be delicious, but, in my opinion, a brief cooking—really just a dip in boiling water—brings out the vegetable’s best qualities. Use really young, tender spinach for this salad. It’s easy to find baby spinach in plastic packs these days, but whenever you can—especially in springtime—buy clusters of tender leaves with tiny reddish stems joined at the roots, as they were plucked from the earth. Trim only the hairy tip of the roots, and cook the leaves and stems still together. Make sure you wash them several times, since dirt lodges between the stems.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.