Parsley is the most reliable and underrated herb in the western culinary world. Although we’ve come a long way from the days when its major role was as a decorative sprig on the side of a plate, we still don’t use it in the kinds of quantities we could. Here it is cooked like a vegetable like spinach, really—to create a delicious, fresh-tasting sauce that I frequently serve over pasta but that also makes an interesting foil for simply grilled or broiled chicken breasts.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.