This soup is best made with farm-fresh peas, but you can substitute a ten-ounce package of frozen peas in a pinch. Since spinach and peas cook in such a short amount of time, do not add them to the pot until the stock has reached a boil. This soup is finished with lemon juice rather than cream or buttermilk. For an elegant presentation, garnish the soup with Frico (page 75).
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.