As traditionally seasonal delicacies like asparagus, strawberries, and peaches have become everyday food, the idea that they are a treat has somehow stuck—but with none of the flavor or meaning. Year-round asparagus has become a stand-in for a kind of perfunctory idea of good eating—the Whole Foods near us recently installed a permanent granite waterfall shrine to asparagus in their entrance—yet is a shadow of its tasty springtime self. When you put just-picked asparagus on a hot grill, they are so juicy they actually jump as they start to cook.
Turn humble onions into this thrifty yet luxe pasta dinner.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
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.