Asparagus comes in three colors: green, purple, and white. The green and purple varieties taste very much the same and the purple, when cooked, turns dark green. White asparagus, which doesn’t turn green because it is grown protected from the sun, is much more rare and expensive, and it has a milder flavor. Asparagus is best when the tips (the blossom ends) are tightly closed, and its flavor is sweetest when freshly harvested. Look for smooth-skinned, brightly colored spears with fresh (not dried-out looking) cut ends and compact tips. To prepare asparagus, grasp each spear and bend it until it snaps. The spear will break at the natural point where it becomes tender. I prefer fat asparagus stalks to thin ones because once they are peeled they are sweeter and less grassy-tasting than the skinny ones. The trick is to use a peeler that removes paper-thin layers of skin, exposing pale green flesh, not white. This is unnecessary if the spears are quite thin, or if they are going to be cut into small pieces. Start about 1 inch below the blossom tip and peel down along the spear towards the cut end.
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.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.