Standing in front of an immense, intricately carved wooden door in Fez, Morocco, my guide handed me a big bunch of fresh mint, shoving it firmly under my nose and telling me not to move it from there or I’d be sorry. Sure enough, when the gate swung open and we entered a tannery I kept my face deeply buried in the mint, as advised, and was happy for the good advice. Afterward I didn’t want to part with it since I love the aroma of fresh mint so much. I use mint for much more than an air freshener. It makes a wonderfully invigorating ice cream. I’ve planted mint in my garden against the warnings of friends, who say it’ll take over before I know it, but I’ve never had a problem using it all. And they’ve never had a problem eating the ice cream I make from it either.
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.