Poussins—young chickens that weigh about 1 pound each—are great for this dish. Figure on one per person, and cut them into pieces at the joints; there’s no need to cut them into smaller pieces across the bone. As good as poussins are, I made this dish using supermarket-bought fryer chickens, because I want to be sure you try this delicious recipe. The secret to golden-brown chicken pieces is to leave them be as they cook. They will brown better if you’re not constantly turning them or checking on their progress.
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 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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
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.