Since everyone has his or her version of this sauce, we spent a lot of time getting this one right. No surprise, the best results came from using the best ingredients. When it comes to tomato sauce, using poor-quality canned tomatoes can leave an acidic or tinny taste in your mouth. So while it is a bit more expensive, we like to use Pomi brand chopped tomatoes (you know, the ones that come in the box). The sauce starts with a careful “sweating” of onions (cooking them slowly, until translucent but not brown, to extract as much flavor as possible), and the flavor continues to build from a nice, long, low-heat simmering after the tomatoes are added.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.