This is a Mediterranean dish that can be done more authentically if you can get your hands on branches of fresh edible bay (laurel), but that’s not always easy (you could use rosemary or fennel branches quite successfully, and they’re equally traditional, though obviously different in flavor). In the original version, you throw a few branches of bay (laurel) onto a grill and top with sausage. My oven method uses somewhat less bay and is virtually foolproof. Other cuts of meat you can use here: chunks of pork or lamb, cut from the shoulder, or boneless chicken thighs.
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.