Some Spaniards, like my friend Jose Andres, a chef based in Washington, D.C., who taught me this recipe, can talk until they’re blue in the face about fabada, the famous pork and bean stew they say is “the grandfather of the French cassoulet.” They will remind you to use only real fabes (dried beans you can find only at gourmet stores or specialty Web sites and that cost up to $20 a pound), tell you that you must have fresh morcilla (blood sausage), and on and on until you’re convinced that there’s no way you could ever make fabada at home. But dedication to the dish’s origins, along with a couple of simple substitutions, allows you to retain its spirit without going nuts.
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.