I had heard about Golden Wonder, the rock-hard potato with a deep honey-brown skin that roasts like a dream, but only came across my first a year or so back, at the farmers’ market. Hard as ice and crisp white inside, the golden one turns out to hate water and will turn to soup if you attempt to boil it. Give it olive oil, butter, or goose or duck fat instead. This is the potato for frying in little cubes with rosemary and salt, and for French fries. If you plant Golden Wonder in April, and are lavish with the water, it will reward you with charming, snow-white flowers flushed with palest lilac and, come September, perhaps the best frying potatoes of all, to be finely shredded and cooked in a flat cake with goose fat and garlic.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.