There is a Spanish stall at the market. Each Saturday in midsummer I wait patiently at the counter while the jamon is carved. I am unsure which is more beautiful: the long, elegant leg on its steel stand or the fluid, methodical way in which the carver slices the gossamer-thin morsels of meat from the bone. I never take much, its price is breathtaking, but once home I savor every mouthful, as much out of respect for my wallet as for the pig. If I find young fava beans, or the ones in the garden are ready to pick, I marry the two—a simple plate of densely flavored, fat-besplodged ham the color of dried blood and fresh, bright-green beans. There is usually soup on the table too, watercress or spinach or fresh pea, and some scraps of dry, mild-tasting Manchego.
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.