I first encountered this sauce while working in Umbria, and it’s one of my favorite summertime pastas. To me, this is Mother Nature’s last blast, her crescendo before fall. This is where you take everything she has to give, all those glorious summer ingredients, and toss them together to let the wonderful flavors marry. Then you just barely heat everything up, never actually letting the veggies cook, so they maintain their fresh flavors. Punctuate this with a salty grate of ricotta salata and say, “Mmmmm . . .”
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.