Toasted sesame seeds are an important ingredient in a great deal of Middle Eastern and Asian cooking. You can buy sesame seeds pretoasted (especially at Korean markets), but the toasting process is nearly effortless (just make sure not to burn the seeds). There are many colors of sesame seeds. The most common variety, which are called white but are actually pale to dark tan, sometimes with tinges of gray, are fine for almost all uses. Store sesame seeds in the refrigerator or freezer to prevent them from turning rancid—an uncommon but not impossible eventuality.
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 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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.