Tofu is like a sponge and will absorb whatever flavors you give it if you squeeze it dry first. I often sandwich the block of tofu between several layers of paper towels and then set the Dutch oven on top to press out as much liquid as possible. If you’re not into tofu, substitute eight ounces of ricotta cheese. Using freshly grated nutmeg is always a treat. I keep a few whole nutmegs in a jar and simply run one across a Microplane grater. Save the rest of the nut in a jar so it will be fresh and aromatic the next time you want it. A whole nutmeg can last a year or longer. Try to break a block of frozen spinach into pieces before adding it to the pot, and realize that it will add some liquid as it melts. Let the pot sit for a few minutes with the lid off before serving to allow the polenta to absorb any extra liquid.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
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.