If you’re starting with a whole head of celery, choose the right-size stalks for this dish: Use the larger, outer stalks and leaves for stock or soup, and the celery hearts as a snack or as part of an antipasto spread. Those medium-size stalks in between are ideal for baking. What you’re doing here is making a small amount of marinara sauce to bake the celery in. If you have on hand a little leftover marinara, you can certainly use it instead.
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.