Like so many other American cooks, I learned to make risotto from Marcella Hazan—not directly, of course, although wouldn’t that be great? This is a quintessentially summertime recipe; make it when fresh corn, tomatoes, and basil are all converging on your local farmers’ market or farmstand. Risotto is one of those dishes that makes great leftovers—especially to form into balls, stuff with cheese, roll in bread crumbs, and fry to make arancini. So if you like the thought of that in your future, feel free to double or triple this recipe. Eat this with a vibrant green salad and some chewy bread for a filling supper.
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.