Oven-drying concentrates the flavor and aroma of tomatoes, something I like to do especially in the winter, when fresh tomatoes are not always flavorful. In the convection oven, the tomatoes dry in about half the time of a conventional oven. You can store the dried tomatoes in the refrigerator for up to 3 days. Otherwise, wrap them well and freeze them for later use. I love them served this way: Simply topped with fresh mozzarella and seasonings on a crisp crouton. They’re great in salads, or as an accompaniment for oven-grilled chicken breasts.
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.