Here’s a fitting sauce for springtime, full of seasonal treasures: asparagus, sweet peas, scallions, leeks, and fresh mint. And the color? Springtime green! Of course, since all of the ingredients are available year round, you can enjoy this anytime. But it is truly splendid when made with produce in season. Fresh asparagus-locally grown if you can get it-is the foundation of this sauce, both its sweet flavor and the pleasing texture of the finely sliced vegetable. Use skinny asparagus spears for uniform appearance and easy slicing (and don’t throw away the stubs; see recipe that follows). If available, fresh sweet peas are wonderful in the sauce. If not, frozen peas are always acceptable.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.