I don’t call this sauce “simple” because it is dull in any way. It is a wonderful sauce, lightly textured but richly flavored, sweet and tangy like good tomatoes, and so versatile that I consider it a kitchen staple, one of the sauces that I always have in the freezer. All you need are canned tomatoes; a small amount of onion, carrot, and celery; and salt, peperoncino flakes, and two bay leaves. Then the sauce should mellow for a few hours if possible before using.
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.