Another great, simple sauce based on anchovies (there are two in the pasta chapter; see pages 263 and 271). You get acidity, astringency, and fruitiness from the wine, piquancy from the garlic and anchovy, complexity from the thyme, and a smooth finish from the butter—all in about the time it takes to preheat a grill for the steaks. You don’t need great red wine for this sauce, but it should be one with a fair amount of fruit and at least a little structure.
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 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 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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.