This is a cross between an egg salad and a potato salad, two classic warm-weather dishes that usually rely on mayonnaise for flavor and binding. In this recipe, the creamy texture of the new potatoes pulls the ingredients together, and the nut-and-olive pesto imparts a rich taste. A traditional basil pesto works just as well. Because their skin is thin and delicate, there is no need to peel new potatoes; simply wash them thoroughly. This healthy salad can be eaten in sandwiches or with lightly dressed lettuce greens.
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.