This late-summer indulgence showcases a harvest of vegetables abundant from August until the end of September. Although you can buy these ingredients year-round, this frittata is at its best when made with ripe in-season produce. This recipe can be doubled, but don’t try to make more than two frittatas at a time or you’ll end up with runny, undercooked eggs. This is delicious accompanied by garlic toast. Serve with Potato Pancakes (page 213).
Turn humble onions into this thrifty yet luxe pasta dinner.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
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 feel-good dinner designed to cram a ton of veg in each serving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Add a few dashes of Angostura bitters to the top of this lemon-lime-ade for a dreamy ombré look.
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.