The countryside chef who showed me this dish told me that soaking and cooking chickpeas in rainwater makes them taste better. (Unless you live in a pristine environment, it’s probably not a good idea; or maybe that’s exactly the point.) Anyway, this classic salad is great warm, at room temperature, or cold. Of course the chickpeas can be cooked a day or more in advance, allowing you to make this at the last minute. The chickpeas will cook somewhat faster if you soak them overnight or boil them for a minute and then let soak for a couple of hours; but it isn’t necessary.
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.