Every traveler to Italy’s countryside tells stories about elderly couples seen out on the hillsides scavenging for greens. One of the things they do with the greens is fill pasta. One of my favorite quotes about ravioli was from a friend: “The older my grandmother gets, the bigger her ravioli.” If you’re unskilled, start with big ones; you will be far more successful. Remember that in Italy there have long been people—women, it’s safe to guess—who specialize in handmade pasta; it is a skill and an art, and unless you practice frequently, you’re not likely to get good at it. But it can be fun, and you can always choose to make cannelloni; see page 545.
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.