The payoff for having made the Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55), beyond that first bowl of pasta I hope you had with it, is that you can use it for quick treatments such as this one. With its runny yolk enriching the vegetables, it’s a satisfying breakfast dish on its own, or it can morph into a brunch or breakfast-for-dinner dish with the addition of crusty bread and a side salad.
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.