I can’t resist a piece of calf’s liver when I see it—all too infrequently—in the meat counter. It’s even better if you get it from a considerate butcher who will cut an even-sized 1/4-inch slice and spare you the finicky job of removing the outside membrane. Liver in a winey sauce is particularly good on a cold winter night; somehow I always feel my red corpuscles are strengthened by its rich meatiness. I like it with some potatoes alongside. If you have a couple of cooked potatoes, you can brown them in a little butter while the liver cooks, or if you don’t have them on hand, try grating a medium raw potato through the coarse holes of a grinder and make a quick potato pancake.
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.
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.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.