Cauliflower is a bunched mass of flower stems. The mass of flowers is referred to as the curd. Cauliflower is typically white, but there are green and purple varieties as well. The leaves are the best indicator of a cauliflower’s freshness. Look for bright fresh leaves, and heads with tight, brightly colored curd. There should be no brown spots; these are signs of age, as is a coarse-textured curd. Wash the cauliflower well. Trim away any damaged leaves, but leave the nice ones, as they are actually quite tasty.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.