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Hearty French Onion Soup

Real-deal French onion soup starts with an intense homemade beef broth.

By The Editors Published February 15, 2024

Pasta with Broccoli Rabe and Ricotta

Stir a cup of ricotta cheese into hot pasta, add a splash of cooking water, and you’ve got a rich and creamy sauce that took you 30 seconds to make. Pleasantly bitter broccoli rabe is the perfect vegetable to cut through the richness of the cheese. But you could also use kale, radicchio, or even cabbage. And if you use whole wheat pasta here, all the better nutritionally and flavor-wise.

By The Editors Published February 15, 2024

Vegetable Purée

Purées are all-purpose: They make a perfect bed for burgers, cutlets, “meat” balls, and slices of cooked tofu, tempeh, or seitan. Or use them underneath other vegetables like asparagus, broccoli spears, sliced or cubed eggplant, or roasted chunks of potato. This recipe is a straightforward template for puréeing almost any vegetable.

By The Editors Published February 14, 2024

Mostly Onion Soup with Cannellini Crostini

A crock of mediocre bouillon topped with too much cheese used to be the gateway to so-called fancy French cooking. Thankfully, times have changed. 

By The Editors Published February 14, 2024

Tomato Soup with Fennel

Fennel, olives, rosemary, and orange zest are four Provençal ingredients with punch. They may be used alone or combined, frequently with tomatoes.

By The Editors Published February 14, 2024

Dandelion Chocolate’s Maybe the Very Best Chocolate Chip Cookies

In order to make the very best chocolate chip cookie in the whole world, or at least to try, we took our favorite parts of all the best chocolate chip cookies in San Francisco and piled them into one. — Dandelion Chocolate

By The Editors Published February 14, 2024

Smoky Root Vegetable Soup

Call it a variation on minestrone, perfect for the colder months. The vegetables will take at least 1 hour to roast.

By The Editors Published February 12, 2024

Flash-Cooked Kale or Collards with Lemon Juice

Sturdy greens can be just as good cooked quickly as they are when stewed for ages, as this recipe demonstrates. Other vegetables you can use: any dark greens like turnip, mustard, or dandelion; shredded cabbage of any type.

By The Editors Published February 8, 2024

Tahini

The flavor is so much better than store-bought, which can often taste a bit rancid. If you want to boost the sesame flavor, you can substitute sesame oil for some of the olive oil.

By The Editors Published February 7, 2024

Pan-Seared Tuna with Ginger-Scallion Spinach

When you can get your hands on a sustainable variety of tuna and it’s gorgeous—brightly…

By The Editors Published February 6, 2024

Huevos Rancheros

For lovers of Mexican food, huevos rancheros are among the best breakfasts ever, especially when served with a salsa, extra beans, avocado slices, shredded lettuce, and/or limes. Mexican crema on the side is a nice touch. If you have the basic components on hand, this is just a matter of assembly, and since the recipe is easily multiplied, it’s perfect for entertaining.

By The Editors Published February 6, 2024

Calzones

You can make calzones using any pizza topping as a filling, but they’re best with a combination of cheese and vegetables. The filling should be substantial but also be fairly dry; liquid fillings will leak or make the dough soggy. That’s why drained ricotta, which is moist but not wet, is the ideal base.

Serve calzones plain, or with any tomato sauce, for dipping or topping.

By The Editors Published February 6, 2024

Lamb Stew with White Beans and Tomatoes

The combination of slow-cooked meat (in this case, lamb), tomatoes and white beans never gets old, especially when the weather calls for something warm and comforting. And if you have leftovers, great; this dish is just as good (maybe even better) the next day.

By The Editors Published February 4, 2024

Bitter Greens with Maple-Onion Dressing

It’s so unfortunate that this group of greens is dubbed “bitter.” Sure, they’re intensely flavored, but in a pleasantly piquant way, especially when dressed with the sweetness of caramelized onions. And they’re perfect for winter, when not only do you want something hearty, but the best of these are in season.

By The Editors Published February 1, 2024

Simple Radish or Jícama Salad

Super-crunchy radishes or jícama make a refreshing salsa-like salad to eat in warm weather, or a welcome companion for braised meats and heavy foods throughout the year.

By The Editors Published February 1, 2024

Fresh Bread Crumbs

The most common ways to use bread crumbs are in stuffing or as breading. They can also add a welcome crunch when incorporated into dishes as they cook or used for garnish. When you do need to use store-bought, panko crumbs are a good alternative.

By The Editors Published January 31, 2024

Braised Endive, Escarole, or Radicchio

Endive makes the tidiest dish, but the other options taste just as good. The croutons add a terrific crunch here, though they’re not essential.

Other vegetables you can use: just about any bitter green like romaine lettuce, bok choy, cabbage, or Brussels sprouts, halved or chopped accordingly.

By The Editors Published January 31, 2024

Buffalo Celery Root

The veganized blue cheese sauce used here is that close to the real thing, without relying on anything too wacky. Use it for dipping these hot-sauce–spiced celery-root fritters.

By The Editors Published January 31, 2024

Jamie Oliver’s Charred Brussels

A really fun and delicious dish to make. I’m using Brussels sprouts, but you can use the same charring principle for any Mediterranean brassicas, like broccolini, kale,
cauliflower and romanesco. — Jamie Oliver

By The Editors Published January 31, 2024

Jools’ Chocolate Dreams

Chocolate and coffee are celebrated all around the Med and they’re also my wife’s two favorite indulgent pleasures, so why wouldn’t I create possibly one of the most decadent desserts on earth? — Jamie Oliver

By The Editors Published January 31, 2024