I never liked raw spinach that much until I started eating it from my sister’s huge garden in southern Maine, where she and her husband grow almost everything they eat—a year-round endeavor, thanks to lots of canning, freezing, and the smart use of greenhouses and the like. She even brought me spinach seeds so I could start growing it in my own community garden. My garden is a tiny fraction of the size of hers, but the spinach comes out of it just as tender and sweet. This recipe barely wilts the spinach, so it still has that fresh flavor, but helps compensate for the sturdier texture of supermarket spinach, if that’s what you need to use, by softening it slightly. If you have tender garden-fresh spinach, you can feel free to let the topping cool before adding it to the spinach for a cold salad instead.
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.