The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.