This recipe has several steps, but give it a try; I think you’ll find that none of the steps is difficult, and you can prepare the recipe in stages if you like. Make the filling one day, fill and cook the tortelloni the next, or make and fill the pasta to freeze, and cook anytime you want! The autumn flavors of squash, nuts, and cranberries make this the perfect side dish for a big holiday meal, or a vegetarian alternative for the non-meat eaters at the table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.