Cauliflower is a wonderful vegetable that’s full of excellent cancer-fighting enzymes, yet it’s sorely in need of a PR campaign. That’s because most people steam cauliflower, which makes the kitchen smell like a stink bomb detonated. Either that or, like my dad, they eat cauliflower raw and tasteless as crudités (in his case, dipped in Russian dressing). The secret is to roast cauliflower. Not only does this avoid the sulfur smell, it also produces an unbelievably sweet flavor.
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.