This dish accents the meatiness of the artichoke. Braised slowly with the tomatoes, it develops a harmonious flavor, sweet with a refreshing licorice finish. Since this recipe calls for a lot of artichokes, I make it when they are plentiful. Serve with a piece of grilled meat or fish, or make some extra to spread on bread as an appetizer. Use as a dressing for pasta, or to make a risotto. These braised artichokes can be frozen, so make a big batch to pull out when unexpected guests come by.
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.