Summer is tomato time; be sure to try the new heirloom varieties. In winter, I usually find that Roma, or plum, tomatoes are the most flavorful. Oil-cured olives will add other notes, but use water-packed olives if you’re looking to cut back on fat. Make a quick broth with part of a bouillon cube. Purchase bouillon from health food stores for versions lower in sodium and other preservatives. An easy way to trim exactly the right amount from the bottom of an asparagus stalk is simply to grab an end in each hand and bend until it snaps. It will break at the point where the stalk becomes less woody.
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.
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.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.