A technique I have always liked, when preparing vegetables for a pasta dish, is to toss them in the pot with the pasta as it boils. Depending on which takes longer, I put the vegetable in first and then add the pasta, or vice versa. Either way, I believe this maximizes the flavor and nutritional value of the vegetables, and I know the pasta absorbs some of the vegetable flavor as they cook in the same water. I was glad to see this technique used frequently in preparing pasta dishes in Calabria, like this one, where orecchiette and arugula are cooked in the pot together before they are tossed with the other dressing vegetables, favas, and cherry tomatoes. Great to make in spring when fresh favas are in the market.
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.