I can’t resist a piece of calf’s liver when I see it—all too infrequently—in the meat counter. It’s even better if you get it from a considerate butcher who will cut an even-sized 1/4-inch slice and spare you the finicky job of removing the outside membrane. Liver in a winey sauce is particularly good on a cold winter night; somehow I always feel my red corpuscles are strengthened by its rich meatiness. I like it with some potatoes alongside. If you have a couple of cooked potatoes, you can brown them in a little butter while the liver cooks, or if you don’t have them on hand, try grating a medium raw potato through the coarse holes of a grinder and make a quick potato pancake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.