Every summer I have out-of-control basil growing in my garden, and it’s a serious challenge to come up with ways to use it all. It sometimes seems to grow faster than I can pick it. Then there is my garden arugula and several bountiful bushes of candy-sweet cherry tomatoes of varying colors. This salad guarantees that no cherry tomato or basil leaf goes to waste. For parties, I take a huge platter-size version of the salad, drizzle the pesto vinaigrette over the fresh mozzarella, and leave a small pitcher of the vinaigrette on the side for those who can never get enough of the deliciously pungent stuff.
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.