There are two things I love about pencil-thin asparagus: one is that it requires no peeling, because its outer sheath is far more tender than that of its thick cousin; the other is that it cooks much faster. This is especially important when you turn to methods other than boiling or steaming—most notably roasting. What I like to do is roast thin spears until they’re just about tender, then top them with a foolproof two-ingredient topping: coarse bread crumbs and Parmigiano-Reggiano cheese. Run that under the broiler, and you get roasted asparagus with a crunchy, high-impact crust. Keep your eye on the dish while it’s under the broiler—the time needed there is only a minute or two.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.