Anyone who has shelled a bag of peas will know how good they are raw. Far too little is made of their scrunchy sweetness, and I put forward the pod-fresh raw pea as an idea to throw into salads of pale yellow butterhead lettuce, cracked wheat, or dishes of cooked fava beans. They work in their uncooked state only when very young and small. Old peas are mealy and sour. One rainy lunchtime in June, I put them into a simple salad of Peter Rabbit lettuce, crisply cooked smoked bacon, and hand-torn ciabatta. The result—restrained, refreshing, and somehow quintessentially English.
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.