Chicken braised in tomato sauce is always good, but it’s especially flavorful when chunks of fresh young artichokes are added to the cooking pot. You can serve this with polenta, mashed potatoes, rice, or anything that will sop up the sauce. Some slices of grilled country bread are my favorite, particularly on a summer day. The dish tastes even better if it is cooked in advance and then allowed to cool and rest in the pot. Reheat just before serving. If you have some left over, try pulling the remaining chicken off the bone and returning it to the sauce, and bringing it to the boil; after letting it all cook for a few minutes, you have a great dressing for pasta. I like rigatoni or shells with this.
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.