Fresh shell beans such as cranberry beans and black-eyed peas have a creamy yet dense texture; they are also easier and quicker to prepare than their dried counterparts, since no soaking is required and they cook in a fraction of the time. For this dish, everything is eventually sautéed in the same pan, although a few preliminary steps are required to make the most of the various components. The beans are simmered in an aromatic liquid until tender and infused with hints of cinnamon and herbs, and the kale is blanched to soften its sturdy leaves. If you want to skip this step, shred the kale finely so it will cook more quickly. Or substitute kale with more tender greens, such as escarole, dandelion, or chard, which can go straight into the sauté pan without being shredded or blanched.
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.