I’m sure this dish will take you back, whether you make it with “Italian” string beans (those flat wide ones), regular string beans, or the more expensive, thinner haricots verts. It isn’t necessary to start with a long-simmered tomato sauce for these beans; in fact, the flavor will be fresher with this quick-cooked marinara made right in the pan. The acidity of the tomatoes will turn the string beans a sort of olive green. That doesn’t bother me at all—it reminds me of the way my grandmother cooked vegetables. Maybe they weren’t the brightest-green vegetables I’ve ever seen, but they certainly were the most delicious.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.