There are two things I love about pencil-thin asparagus: one is that it requires no peeling, because its outer sheath is far more tender than that of its thick cousin; the other is that it cooks much faster. This is especially important when you turn to methods other than boiling or steaming—most notably roasting. What I like to do is roast thin spears until they’re just about tender, then top them with a foolproof two-ingredient topping: coarse bread crumbs and Parmigiano-Reggiano cheese. Run that under the broiler, and you get roasted asparagus with a crunchy, high-impact crust. Keep your eye on the dish while it’s under the broiler—the time needed there is only a minute or two.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
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 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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.