Most squash preparations are fairly bland, sweet, even insipid, but not this one, a lovely winter stew that can be a centerpiece for vegetarians (or for meat eaters with the addition of a few cubes of boneless chicken). A good rice pilaf (page 513) would suit this fine. It would also be at home alongside plain grilled steak. Other vegetables you can prepare this way: Semi-ripe plantains, potatoes, or sweet potatoes.
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.