Usually, pasta recipes contain something substantial such as sliced mushrooms, vegetables, seafood, or meat. This recipe, like the aglio e olio on page 103, has a very simple sauce and will make 6 “Italian” portions. Simplicity goes a long way, especially with intense flavors such as anchovies and capers. If you’d like more substantial servings, increase the spaghetti to 1 1/ 2 pounds and the rest of the ingredients by one-half.
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.