When garlic cloves are poached in water, the enzymes responsible for their harsh bite are neutralized, leaving them soft and mildly flavored. As a purée, they melt into a hot soup, lending it a lovely undertone of garlic and a velvet texture. Add this purée to any soup you like; I suggest the Cauliflower (page 66), the Parsnip (page 72), and the Frantoiana (page 62) in particular. And if you, or someone you cook for, find sautéed garlic too strong, use this poached purée to flavor sauces, dressings, roasts, and braises too.
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.
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.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.