One of my chores when I was a kid was to “top and tail” and remove the strings from the green beans we’d harvested from the garden. The baskets of fresh-picked green beans sometimes seemed endlessly high and I often questioned why I had to go to all that trouble to remove something as harmless as tops and tails. Today I appreciate the simplicity of the task. I love fresh green beans so much that I miss them terribly when they’re out of season. You can cook the beans as long as you like; the longer they cook, the sweeter they get.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.