In its homeland of Alsace, choucroute garnie is no more special than a frank and sauerkraut, with which it has much in common. But while the French treat this archetypally hearty combination of sauerkraut, spices, wine, and smoked meats as common fare, here it has become the province of restaurants. In any case, choucroute is a flexible combination of wintertime staples, the perfect cold-weather dish, featuring sauerkraut cooked in a little goose fat (or duck fat or lard) and wine, then “garnished”—this is some garnish—with a variety of candidly heavy meats, some smoked, some fresh or salted. Note that good sauerkraut does not come in cans but is sold fresh from barrels or in plastic. It should contain no more than cabbage and salt—beyond that, the less the better.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.