Galicia’s hearty bean and meat stew makes a terrific one-pot meal but is often served in cups as a starter. The rich flavors of the meat and beans are complemented by the sharp turnip and greens. In Galicia, the meat base is made from unto, a cured pork belly that I would tell you how to find if I knew. It’s not unlike pancetta but most like the fatty part of prosciutto, which would make a great substitute; salt pork or bacon is also fine—here I use a combination. There are as many ways to vary Caldo Gallego as there are to vary beef stew. For example, substitute chickpeas for the white beans; add chunks of pork shoulder, ribs, beef brisket, shin, chuck, or oxtail with the beans (increase the cooking time somewhat); replace the chorizo with other sausage; add peeled chunks of winter squash, pumpkin, apple, or pear; or substitute green beans or kale, collards, or chard for the cabbage.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.