Raw spinach salad can be delicious, but, in my opinion, a brief cooking—really just a dip in boiling water—brings out the vegetable’s best qualities. Use really young, tender spinach for this salad. It’s easy to find baby spinach in plastic packs these days, but whenever you can—especially in springtime—buy clusters of tender leaves with tiny reddish stems joined at the roots, as they were plucked from the earth. Trim only the hairy tip of the roots, and cook the leaves and stems still together. Make sure you wash them several times, since dirt lodges between the stems.
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.