Puntarelles (shown opposite) are a bitter green used in Italian cuisine, particularly in Rome, where they are served with a dressing of anchovies, garlic, and olive oil. Before eating, soak the puntarelles in ice water for at least 1 hour or up to 12 hours. The longer they soak, the more the bitterness mellows, and the stems become crisp and curly. The strong flavors of the anchovies and garlic, along with the fat from the olive oil, evoke a surprising sweetness from the puntarelles. The overall flavor is similar to that of a Caesar salad, but with a deep, earthy note from the dark greens. Try this salad with the Tortilla Española (page 36) for a beautiful summer meal with Mediterranean flavors.
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.