The classic Indian spinach dish saag aloo, where spinach and potatoes are added to spiced and softened onions, is often cooked a while longer than I would like it to be. Authentically, the spinach goes in before the potatoes, so that it makes an impromptu sauce. Delicious. But I sometimes make it less than classically, keeping the spinach almost whole and adding it last, so that it comes to the table singing brightly, more as an ingredient than a “sauce.”
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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 dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.