You can make this salad with Braised Cannellini, and save the rest for a side dish, or you can soak and cook an extra 1/2 cup of beans when you make the Escarole and White-Bean Soup on page 86. In that case, remove the beans for this salad before you stir in the escarole and finish the soup. If you do make this salad when you’re making escarole soup, substitute some of the tender, inner leaves of escarole for the arugula, and use the tougher, outer escarole leaves for the soup. You don’t have to use cannellini beans. Kidney beans, chickpeas, or just about any beans you like can go into this salad. Whichever beans you use, cut the onion thin and at the last minute so it stays crunchy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.