Every region of Italy has its version of minestrone. The Italian American version seems always to have diced carrots, celery, potatoes, beans, and cabbage, rendering it distinct, with a touch of sour aftertaste. Variations include vegetables that were readily available in the small gardens Italian immigrants kept in their backyards or window boxes. Italian Americans love their minestrone so much that in 1949, Progresso Quality Foods began selling minestrone, as well as pasta e fagioli, in cans as a convenience food. At first the soup was available only in Italian American markets, but soon enough it hit mainstream America.
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.