Don’t limit yourself to basil in pesto. You can use just about any tender green herb—even baby arugula or spinach, or a combination of herbs. It’s a great way to use up whatever lingers in the bottom of your fridge. This flavorful sauce is perfect for a simple pasta dish. The nuts are optional, but they add a nice viscosity and flavor. Without them, you get a cleaner flavor and more of the true essence of the herbs. On the other hand, a nut-free version is looser and the oils don’t incorporate quite as well. Pesto definitely tastes best as soon as it’s made, but it also freezes incredibly well. Freeze in an ice cube tray and then transfer to a zip-top bag. The cubes are the perfect size for a single portion of pasta, veggies, or a sandwich.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.