2008 saw not only my usual terra-cotta pots of Striato d’Italia on the back steps but also a trailing variety known as Caserta, a pale fruit the color of mint ice cream, with darker stripes. The light-skinned varieties such as Clarion, Di Faenza, and the almost ivory Lebanese White Bush look particularly delicate and summery when sautéed in butter and olive oil with a handful of herbs thrown in at the last moment, the scent of late summer hitting you as you spoon over the pan juices. Perhaps that should be swoon. Squashes of every variety love a tomato. Occasionally you could argue they need it too. Late last summer, just as the beans were forming on the poles in the vegetable beds, I made a last-minute, rough-edged supper with little more than a few zucchini and a couple of tomatoes. It was done in fifteen minutes flat. There are many who would insist on skinning and seeding the tomatoes for this, but not only do I think it unnecessary here, it also means missing out on all their rich juices and scrunchy seeds.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.