Chef Alex Lee of Daniel taught me his way of starting to create recipes: taking an ingredient and then making a list of all the other flavors or ingredients that go well with it. He also prompted me to start thinking about the possibilities of pairing vegetables with sweets. In this dessert, I match the earthiness of chocolate with the earthiness of beets. When you make the candied beets, use a mixture of red, golden, and chiogga (the candy-striped ones) for the prettiest presentation. You’ll need separate batches of Simple Syrup for each type of beet to keep the colors intact. You’ll be roasting more beets than you need for the cake. Use the extra puree to make Raspberry-Beet Sauce.
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.