Standing in front of an immense, intricately carved wooden door in Fez, Morocco, my guide handed me a big bunch of fresh mint, shoving it firmly under my nose and telling me not to move it from there or I’d be sorry. Sure enough, when the gate swung open and we entered a tannery I kept my face deeply buried in the mint, as advised, and was happy for the good advice. Afterward I didn’t want to part with it since I love the aroma of fresh mint so much. I use mint for much more than an air freshener. It makes a wonderfully invigorating ice cream. I’ve planted mint in my garden against the warnings of friends, who say it’ll take over before I know it, but I’ve never had a problem using it all. And they’ve never had a problem eating the ice cream I make from it either.
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.