A damp January morning (2006) and a walk round the vegetable patch reveals only two herbs in reasonable condition: rosemary, which loses some of its potency in winter, and parsley, most of which has collapsed in a dead faint to the ground. I value both enormously, feeling even now that they have an edge on the imported basil and spindly thyme in the markets. Both respond well to earthy winter cooking. Chilled to the bone (I find it’s the damp that gets to me more than the temperature), I come in and use the parsley where it really matters: in a pan of braised artichokes and pork sausage, whose brown depths I freshen up with Italian lemons and, at its side, some crisp and chewy greens.
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.