Fresh fava beans have an extraordinary flavor like no other bean. The early beans of spring are small and tender, and a delicacy in soups, salads, and pastas. Larger, more mature and starchy favas are better suited to longer cooking and make a brilliant green purée to spread on croutons. Fava beans require a little extra effort to shell and peel before cooking, but they are well worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.