Our Aunt Peggy doesn’t serve a meal without this delicious salad. She sometimes makes a variation with banana peppers or bell peppers added in. It’s such a simple, healthy side, and all you need to get dirty is your cutting board and one bowl. Its fresh garden flavor is a terrific complement to the spicy rice or just about any main course in the book, but we especially love it with Honey Mustard Baked Chicken (page 33) and any kind of pork chop (pages 22, 23 and 24).
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.
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 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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
The silky French vanilla sauce that goes with everything.