One of the mistakes I see many cooks making is automatically reaching for a can of chicken broth whenever a recipe calls for a bit of stock or a sauce needs an additional 1/3 cup of liquid. But the strong flavors of a broth—and the saltiness of canned broth in particular—can often change the flavor direction from where you want to go. And it’s an unnecessarily expensive and sometimes wasteful habit, if you only use a bit of the can and discard the rest. Instead, I encourage you to adopt one of my favorite thrifty kitchen practices: making your own simple vegetable broth when you are cooking, using it as a multi-purpose “moistening agent” for a host of dishes.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.