These days it’s almost old-fashioned to cook your own beans, even for restaurants. While canned are surprisingly good (I included many canned beans in recipes in my last book, A Twist of the Wrist), homemade beans are so much better. The key to good dried beans is to cook them long enough so that they become creamy. Many restaurants undercook their beans, and frankly I would rather have canned beans than beans that are dry and chalky.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.