This is a very flavorful rendition of pasta and clam sauce, a bit more complex than the one Aunt Anna made for me on my first visit to Le Marche. It can also be made with other seafood, such as shrimp or calamari, in place of the clams—just keep in mind the varying cooking times of whatever shellfish you use. If you are not in the mood for seafood, omit it altogether and double the artichokes. And who is to say that you can’t do this recipe with chicken breast? Just add slivers of breast meat before the artichokes, cook and stir for a few minutes, then proceed with the basic recipe.
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.