I don’t cook with jalapeño peppers often because I’m not a huge fan of spicy food, but when I was served grilled fish topped with a spicy pesto at a beach-side restaurant near San Diego, I loved the way the heat woke up the flavor of the fish. I thought it could do the same for pasta, and sure enough, it’s a great combo. Packed with spinach and arugula, this pesto is more condiment and less sauce than the typical basil pesto, and a bit lighter thanks to the substitution of walnuts for oily pine nuts. Fusilli is the perfect partner for any kind of pesto because the sauce gets trapped in the ridges so you get flavor in every bite. Serve leftovers of the dressed pasta with roasted chicken, fish, or beef.
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.