Macaroni and cheese has to be one of the quintessential American comfort foods. To most people it brings back fuzzy memories of a childhood family table. Even Thomas Jefferson had a thing or two to say about this dish. He ordered a macaroni-making machine and instructed the cook to use cheese liberally on the pasta and bake it like a casserole. It appears that this “macaroni” was more similar to the spaghetti of today. A lot of the versions of macaroni and cheese that you may have eaten would have had some form of cream sauce or roux, but here I’ll give you a recipe for this dish as an Italian in Italy would make it: a simply delicious rendition.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.