There was a time when the easy-to-use canned chickpeas came in such a tin-tasting liquid that they needed not only draining but rinsing as well. The liquid was unusable. Lately, I have found canned organic chickpeas that are in a lovely natural liquid, quite similar to what I get when I boil my own. This is a giant leap, indeed. Look for them. The chickpeas may be served with Indian flatbreads or rice. Eggplants, greens, and relishes would complete the meal. Meats may always be added.
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.