These days I’m more likely to eat Chili con Carne with flavorful Corn Bread (page 181), but when I was a kid, “Frito pie” was one of our favorite after-school snacks: Place a generous handful of Fritos or other corn chips in the bottom of a bowl, ladle over some hot Chili con Carne, and top with cheddar cheese. Every delicious bite is cheesy, crunchy, and meaty! Mexican chorizo is a fresh (not dried) pork sausage seasoned with chiles; it makes all the difference between this Chili con Carne and more basic versions. This chili is better if it’s made a day ahead.
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.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.