Lentils and pasta are a traditional pairing in Italian cooking, and most of the regions in the southern part of the boot enjoy pasta con lenticchie in some form, usually in soups. In this dish, which I was served in Basilicata, the lentils were cooked with other vegetables into a sauce that served as a delicious dressing for rigatoni. It was excellent that way. This sauce seems to me even more delightful as a dressing for whole-wheat or barley pasta.
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.