Fava beans are gentle, soothing, calm (particularly so when they have been skinned), a vegetable without the vibrancy of spinach or even peas. Surely we don’t always want vegetables to be full of fireworks? Rather than fight this mild character with an addition of spice or bright tastes, I go along with it, and often serve the beans as a side dish with cream and perhaps a stirring of parsley. A dish as soporific as it is beautiful. Some poached ham would be nice here, as might a piece of lightly cooked white fish. Though I would be more than satisfied with some triangles of hot brown toast. Should you happen to have any summer savory in the herb bed, this is your chance to use it.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.