Creamed spinach is something we crave. Everyone else seems to love it too, because it’s soulfully satisfying. Another great thing about creamed spinach is that its high fat content allows it to freeze extremely well. Go ahead and make a double batch (and see if the other half actually makes it into the freezer). Swiss chard works just as well as spinach in this recipe. While this side is incredible on its own, wait until you try it with Chicken Meatballs (page 12).
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.