Farro is an ancient grain that, despite its popularity in central Italy, was once impossible to find in the United States. With rising demand for it, more and more domestic growers are starting to cultivate it, including Eatwell Farm in Northern California and Bluebird Grain Farms in Oregon. This hearty fall salad works well as a vegan entrée or a side dish, or even warmed and served as a Thanksgiving stuffing. I like to add diced or pulled roasted turkey to turn this into an entrée salad. Small cubes of good-quality Pecorino Romano are also a nice addition and give the dish added richness and umami.
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.