Pasta sends me to sleep. Actually, it always has. It’s just that for years I failed to make the connection between my postprandial tiredness and what had been on my plate. I now take my dough of flour, eggs, and water in much smaller quantities, using it as the supporting actor rather than the lead. The result is a fresher, less heavy plate, yet somehow just as comforting. In many cases the pasta is padded out with vegetables: spinach, mushrooms, tomatoes, eggplants, peas, cavolo nero, or broccoli. Members of the broccoli family work rather well with pasta, the folds and hollows of the cooked dough neatly holding onto crumbs of green vegetable. In what follows, we get a lot of pleasure for very little work: a plateful of soothing carbs with a creamy, cheesy sauce and masses of lightly cooked green vegetables. In short, a cheap, quick weekday supper.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.