This colorful, big-flavored tomato salad is something you could eat alongside rose-pink cold roast beef, but it could easily make a more substantial candidate for a main course with the addition of a few croutons or some slices of olive oil–drenched toast. The colors are important here if the salad is to look lively—I usually use a mixture of tomatoes, including little peardrop ones and yellow cherry tomatoes. I think it is worth adding that this is also good with cilantro instead of basil.
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.