Easter is a real family holiday for Italians, and lamb was our usual fare for Easter supper—usually a leg or a crown roast. When it’s not Easter supper, though, I usually go for the smaller portions and simplicity of separate chops, as in this recipe. Rosemary and garlic are the perfect companions to lamb, and the paste below is a wonderful way to season the meat with a minimum of effort. This combo also works superbly with any cut of lamb; just double the quantities for a full rack, or triple them for a leg.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.