Puttanesca is a traditional pasta dish that supposedly had its origins in the food prostitutes cooked for themselves at the end of the night. The amount of spice called for here makes a medium-spicy dish. Adjust it according to your own taste. Although anchovy paste (or minced anchovies) is called for, don’t worry if you don’t have any or just want to leave it out. A tip: Do not lift the lid “just to check” before this meal is done or it will take longer to cook and your pasta may not come out perfectly al dente. This recipe works equally well with fresh or frozen shrimp. Instead of broccoli and artichoke hearts, try this with spinach or green beans. Consider red bell peppers, zucchini, yellow squash, or eggplant as well.
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.