This recipe is for borlotti beans flavored with pancetta and sage, but you can apply the technique to most of the beans on page 397, except for lentils and split peas, neither of which need to be presoaked. (See opposite for a basic lentil recipe, and page 401 for split pea soup.) The cooking time depends on the variety and age of bean, so check the consistency often as they cook. The sage and pancetta used below would also work well for white beans, but omit them if making other types of beans, or substitute with other fresh herbs or meats (such as ham hocks or slab bacon). To serve, finish the beans with extra-virgin olive oil, freshly squeezed lemon juice, coarse salt, and freshly ground pepper. Or simply leave them as is to use in a salad or as part of another recipe.
Turn humble onions into this thrifty yet luxe pasta dinner.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.