The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.