No matter how many tomato sandwiches, salads, or platters of thick, salted slices we eat, come August we can never seem to keep up with the overabundance of tender-ripe Beefsteaks, Early Girls, Cherokee Purples, and Arkansas Travelers taking up semi-permanent residence on the kitchen counter. Everyone develops a strategy for the happy problem of too many tomatoes: in some people it inspires bouts of generous and indiscriminate gift giving; in others, a frenzy of canning and freezing. This light and satisfying take on cream of tomato soup is my favorite solution.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.