I was wary of the idea of eating the pods until I grew my own beans; young vegetables tempt in a way that full-sized specimens often don’t. The recipe is only worth doing when you can get your hands on unblemished beans without the cotton-wool lining to their pods and no longer than a middle finger. If you can catch them at this point in their lives, then you can eat them whole, like mangetout (snow peas). Serve warm, with thick pieces of bread or as a side dish for roast lamb or cold ham.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.