I first had this dish at a restaurant in Florence, Italy. I took a bite and immediately asked the waiter to tell me exactly what was in it. When he told me, I had the same reaction I’ve had so many times after tasting something delicious in Europe: “That’s it?!” I don’t know if it comes from wisdom or restraint or both, but Europeans can take the simplest ingredients and extract from them the most exquisite flavors. My introduction to this dish coincided with my one-year stint as a vegetarian, when I practically lived on beans, relying on them for protein and to fill me up. If you have lemon- or herb-infused olive oil on hand—such as that used in the Butterhead Lettuce Salad with Strawberries (page 59)—use it here to add depth to the flavor of this dip. Depending on the potency of your flavored oil, it may be overpowering if used alone, so start with 1 teaspoon and taste it. If you feel the extra flavor it adds is enough, add the remaining 2 teaspoons extra-virgin olive oil.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
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.
Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.