In America, commonplace coleslaw is made from green cabbage, but I do see shreds of red cabbage tossed into a mixed salad every now and then. When I was a child in northern Italy, we ate a lot of the cabbage family, from regular cabbage to Savoy cabbage to black kale. We ate red cabbage braised next to a roast, but we also made a lot of differently dressed salads with it. The secret—and the work—was in slicing the cabbage thin. But given today’s food processors and all their different attachments, and the reasonable prices of mandoline slicers, this salad is a cinch to make. You can even slice the cabbage a few hours in advance; just remember to toss it with some vinegar as soon as you slice it to keep its color bright.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.