One of the funniest (albeit most excruciating) things I’ve ever seen was a videotaped appearance of a cookbook author making a rhubarb pie on a live morning television show. Just as the cameras began rolling, the cocky, self-assured host looked at his guest and blurted out, “I hate rhubarb. I mean, I really hate it.” The poor dear continued to make her rhubarb pie, but it was easy to see that his constant grousing was taking its toll on her as she baked, bantered, and defended her delicious-looking pie for a few painful on-air minutes. If it were me, I would have taken a different approach. With the cameras rolling, I would have ordered him out of the studio and pulled another person into the kitchen who looked forward to the first rhubarb in the spring with the same anticipation that I do. Look for stalks that are bright red, which will make the most enticingly colored sorbet. The flavor of the gently stewed ruhubarb with fresh strawberries will remind you why this combination is so beloved by almost everyone, including me.
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.