This recipe is for borlotti beans flavored with pancetta and sage, but you can apply the technique to most of the beans on page 397, except for lentils and split peas, neither of which need to be presoaked. (See opposite for a basic lentil recipe, and page 401 for split pea soup.) The cooking time depends on the variety and age of bean, so check the consistency often as they cook. The sage and pancetta used below would also work well for white beans, but omit them if making other types of beans, or substitute with other fresh herbs or meats (such as ham hocks or slab bacon). To serve, finish the beans with extra-virgin olive oil, freshly squeezed lemon juice, coarse salt, and freshly ground pepper. Or simply leave them as is to use in a salad or as part of another recipe.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.
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.