Garth and the girls and I went to Colorado one spring break and spent the week in the guesthouse of some friends. We skied all day and came home exhausted in the evenings. Our friends provided a chef for us, and it was great to come back to the cabin after a long day to a beautifully prepared meal. I had always made Cooked-to-Death Green Beans (page 130), but the chef made these green beans one night and we fell in love with them. (The girls also fell in love with the chef, who looked a little bit like Tom Cruise.) When we have veggie night, the girls always ask, “Are we having Tom Cruise?” You can imagine the looks we get from guests who’ve never been to our house on veggie night!
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.