The thought of this dish came to me when I saw new varieties of individually sized cantaloupes, about the size of grapefruits, at my local farmers’ markets. As a single cook, I’m drawn to anything with that single-serving thing going for it. But if you can’t find any of these little ones, use 1 cup of the flesh from a larger cantaloupe and save the rest for breakfast or a snack the next day. Now, I can imagine what you’re thinking: pasta with cantaloupe? Seriously? I first read about it in Giuliano Hazan’s Thirty-Minute Pasta and knew I had to downscale it—and add prosciutto, such a natural thing to pair with cantaloupe.
Turn humble onions into this thrifty yet luxe pasta dinner.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.