When we were kids, just a little older than Jack is now, we used to run over to Granny Paul’s house to pick the baby lettuce in her spring garden. Now we can find bagged conveniently baby lettuce in our supermarket. We like to make this salad to accompany and lighten up all kinds of heartier fare, like Creamy Chicken Alfredo Bake (page 32). If you can’t get baby lettuce, you can make this recipe with any kind of lettuce you’ve got in the fridge.
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.