Leafy greens include chard, kale, broccoli rabe, collards, spinach, as well as the tops of beets and turnips. There are many varieties of each of these, rainbow chard, Swiss chard, red Russian kale, laciniato kale, and Bloomsdale spinach just to name a few. Select greens that are vibrant, perky, and fresh looking. Avoid buying them in bags already washed and prepared. Whatever time is saved with these convenience items is completely off set by the greater flavor and freshness of locally harvested greens. Except for chard, the stems of leafy greens should be stripped off and discarded. To do this, hold on to the stem and then grasp the bottom of the leaf and pull it towards the leaf tip while pulling away on the stem with the other hand. The leaves may also be cut from the stem with a small sharp paring knife. The wide ribs of chard leaves can be saved and cooked; they do have a longer cooking time than the leaves, and they need to be separated and cooked apart or ahead. Wash all greens well in abundant water and drain. Chicories are the family that includes radicchio, escarole, Belgian endive, and frisée. These greens are pleasantly bitter—and not always green: radicchio is usually red, and Belgian endive is a pale, pale yellow green. The hearts of leafy varieties such as escarole and curly endive are almost white. All chicories make delightful salads, and some are sturdy enough to braise and grill. They all should have brightly colored, fresh outer leaves. The headed varieties such as Belgian endive and some varieties of radicchio should be firm and tightly closed. To prepare chicories for salads, tear off and discard the outer dark leaves, which can be tough and bitter. Separate the leaves and wash and dry them well. Belgian endive will brown very quickly and should be trimmed and cut just before being used. To prepare chicories for braising and grilling, the tightly headed varieties can be cut in half or in wedges.
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.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.