Think of asparagus with mayonnaise but with a very sharp (and relatively low-fat) twist. As in most recipes for poached asparagus, thick spears are best; they retain some of their crispness while becoming tender. Those that weigh an ounce or more each—that is, eight to sixteen per pound—are the best. Their only disadvantage is that they must be peeled before cooking to remove the relatively tough skin. Fortunately, it’s an easy job, with either a vegetable peeler or a paring knife.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.