When I’ve got a crowd to feed and a tight budget, I turn to rice salad. I love its versatility: Simply add meat or shellfish for a heartier dish, but omit them for vegetarians. Sometimes I divide the rice mixture into two serving bowls before adding meat or shellfish, reserving one for my non-meat eating friends. It’s hard to beat homemade mayonnaise, which tastes fresher and richer than the commercial stuff. I’ve included a recipe for the mayonnaise we use at Rather Sweet Bakery & Café.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.