When I was a kid we grew all our own vegetables, especially calabasa, or squash. LOTS of squash. To be honest, I got a little sick of it (don’t worry—my mom already knows). Then I grew up and figured out a few surefire ways to show off the delicious earthiness and sweetness of summer squash. This soup is one of them; the lemon gives it great tang and the soup is unexpectedly creamy, even though there’s not a bit of cream or milk in it. Be sure to puree this soup in batches—don’t pour the soup over the level of the top of the food processor blade. This soup is brothy before it’s pureed, and it’ll seep out of the work bowl and all over the counter if you’re not careful.
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.