My mom used to make stuffed peppers, but I don’t like peppers. What I liked was the stuffing. So I’ve taken my mom’s recipe, tweaked it, and stuffed it in cabbage instead. I’ve also added chicken livers. The livers add an earthy richness that makes this dish super-special. If you don’t like chicken livers—or think you don’t—this is one time where you should get beyond the ick factor, accept that they’re worth adding, and move on . . . because this dish rocks.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.