One day, when I was wondering what to make with a nice batch of fresh green beans, my daughter Tanya remembered a salad she’d had on a recent trip to Italy—perfectly cooked green beans, cherry tomatoes, basil, and cubes of fresh mozzarella. Because I love to take things a step further, I decided to combine the very same ingredients in a casserole and bake them with a crosta (crust) of bread crumbs and grated cheese. It was wonderful. And it is a fine example of how one simple procedure—baking ingredients coated with cheesy bread crumbs—can work so well with so many foods. The Broccoli and Cauliflower Gratinate (page 243) and the Crispy Baked Turkey Cutlets (page 310) use the same method. Of course, there’s another kitchen principle evident here: good ingredient combination lend themselves to different preparations. If you want to try Tanya’s original salad with green beans, tomatoes, basil, and mozzarella, I give a formula following the main recipe.
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.