Season: July to August. The big, platelike leaves of the nasturtium plant (Tropaeolum majus) are abundant throughout the summer and often well into the golden months of autumn. With their peppery flavor, they make the perfect base for a fiery pesto. Add a sprig or two of garden mint, a few golden marigold petals, and some spicy nasturtium seeds and you have a wonderful sauce to stir into pasta, swirl on soups, or just smear in a sandwich. Pick the leaves on a warm, dry day–ideally, earlier in the summer, before the caterpillars have decided to feast on them. Whenever I make pesto, I replace the traditional Parmesan with a hard goat’s cheese, matured for a year. It makes an excellent alternative to Parmesan in all kinds of dishes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.