This terrific dish brings into one bowl three essential Italian foods: polenta, cannellini, and the unique variety of kale called cavolo nero—one of my favorite vegetables. The customary green in Tuscan ribollita, cavolo nero has an earthy mouth-filling flavor, as if cabbage, broccoli, chickory, and spinach were all packed into one leaf. Fortunately, this delicious and healthful vegetable is now being grown and sold in this country under a variety of names, including lacinata, or dinosaur kale (for the texture of the leaves), and black kale (for their dark hue). In this recipe, cavolo nero is braised with bacon and cannellini and served atop hot polenta. But you can just braise it with bacon, following the same basic procedure, and serve it as a delicious side dish, or enjoy it in crusty bread as a great sandwich filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.