I’ll never understand why people don’t like beets—they’re wonderfully sweet and have a dense, meaty texture. When buying beets, I focus on what the leafy tops look like. The leaves should be fresh looking and dark green, not wilted. I shy away from baby beets, which I find to be unnecessarily pricey, as much as I stay away from huge rock-size ones. Heirloom tomatoes in a rainbow of colors add to this sunny summer salad—you won’t even miss the lettuce! Like all the vinaigrettes and dressings in this book, the recipe will make a fair amount. Leftover walnut vinaigrette will keep, covered, in the refrigerator for up to five days. It’s pretty thick and is ideal to spoon over grilled or steamed asparagus.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.