The soup-stew, a bowl of spoon-tender meat, beans, and aromatics that partly collapse into the surrounding stock, is one of the suppers I hold dearest. More often taken as lunch, this is food that feeds the soul as much as the belly, enriching, calming, quietly energizing. This is the cooking on which to lavish the cheapest cuts going, the fatty, bony lumps that butchers sell at reduced prices: mostly cuts from the neck and lower legs. Ingredients whose sole purpose is to give body to the liquid in which they cook. A knuckle end of prosciutto would be a sound addition here, if your local deli will sell you one. Most will charge very little. Butchers are an excellent source of ham bones with much meat attached. Failing that, I use a lump of ham, complete with its thick layer of fat.
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.