Eggplant and tomato are excellent bedfellows; the sweet sharpness of the tomato adding much in the way of succulence to the bland flesh of the eggplant. Garlic and olive oil are almost certain to come along for the ride. What follows is a recipe I use over and again as a relatively quick supper, occasionally introducing mozzarella instead of Parmesan, and sometimes adding basil with the tomatoes.
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 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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.