We surprised ourselves with how good this smoked coleslaw is. This is the vinegary kind of coleslaw, as opposed to one made with mayonnaise. We wanted some smoky flavor and didn’t want to smoke the sausage, so we targeted the slaw instead, and a star was born. Whether you’re adventurous in the kitchen or not, try this one. It’s not hard to do, even without a smoker. Just set a rack inside an aluminum pan, and place wood chips beneath the rack (or tea leaves—they will burn readily and add a nice dimension to the smoked flavor).
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.