When I see the river rise and hear the birds sing, I think of my late dear friend Charlie Jacobs and his tune “Rhythm of Spring.” His association between native produce and more innocent days elevates the memory of spring smells to a sort of romance. He beguiles us. And he tells us that from our soil comes the ingredient we need to find meaning. When I make this soup in the first cool days of spring, I’ll serve it warm, and when the days begin to lengthen and turn warm, I like to serve it cool.
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.