This is a hearty soup that my grandmother made—though never the same way twice. Sometimes she would add some pasta near the end of cooking, in the style of pasta e fagioli, or add another kind of bean, since legumes were so important. In season she would toss in a cup or two of fresh corn kernels. This is really a one-pot meal, in two courses. First you have the velvety, rich soup, then sliced sausage and ribs as a second course. With a piece of country bread and a small salad, who could ask for more?
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.