I often take bright young leaves and their sprouting shoots, cook them briefly in boiling water, then toss them into sizzling butter seasoned with garlic and lemon as an accompaniment for grilled pork belly, a roast fillet of lamb, or a nice piece of fish. That said, it still takes up more room on the plate than the meat. Red Russian kale, which I often cook in this way, is finer boned than the curly plumes we know so well. The heavily laced leaves have a fragility to them, and wilt quickly after picking. For all their gentility and mauve-pink blush, they still carry something of the coarseness of the stronger 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 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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.