I first encountered this sauce while working in Umbria, and it’s one of my favorite summertime pastas. To me, this is Mother Nature’s last blast, her crescendo before fall. This is where you take everything she has to give, all those glorious summer ingredients, and toss them together to let the wonderful flavors marry. Then you just barely heat everything up, never actually letting the veggies cook, so they maintain their fresh flavors. Punctuate this with a salty grate of ricotta salata and say, “Mmmmm . . .”
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.