It may scare some of you, but garlic lovers will be excited about transforming 1 whole cup of raw garlic cloves into 1 cup of creamy garlic sauce. But don’t be intimidated: this simple reduction of garlic in a pan of milk creates a sauce that is surprisingly mild—though unmistakably garlicky. And if the whole-cup idea seems too extreme for you, despite my assurance, by all means make this with just 1/2 cup of cloves. At full or half strength, this is delicious with all sorts of vegetables—use it warm with hot vegetables and cold with crudités.
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 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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.