Our favorite sauce is made from chicken skin. It is a delicious gravy that we use for a lot of dishes at Joe Beef—more than we would like to admit. It’s like an extraction of the deliciousness of crispy chicken skin. Ask your butcher for the chicken skin. More skinless chickens are sold out there than skin-on birds, so the skins must be somewhere other than at a schmaltz factory. Serve this on its own or as a sauce on guinea hens or other poultry.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.