Our regulars love this bright and flavorful vegan sandwich, especially in summer. It’s light yet absolutely satisfying. We like to cook our own chickpeas, but you can use canned—the chickpeas are a great vehicle for all of the vibrant flavors of the marinade. The red peppers provide a sweet counterpoint to the chickpeas; if you have the time, forgo the ones in the jar and roast your own (page 184). Then we add a low note (the Niçoise olives), and a high one (the confit), and finally the parsley (using whole leaves, not just a sprinkle). A final hint: toast the bread (just on the insides of the sandwich) for the perfect texture inside and out.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.