I’m not the biggest fan of puréed soups, but this is the exception: the simplicity captures the vegetable’s essence perfectly, and the texture is luscious and rich without even a bit of cream that might blunt the flavor. Take care to remove all of the green, fibrous leaves and bits when you prep the artichokes, and strain the soup through a fine-mesh sieve to ensure it’s pure velvet. I like to retain the simplicity by garnishing with nothing more than a drizzle of excellent olive oil to highlight the color and 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.
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.