If you've never tried drying your own tomatoes, you're missing out. The drying process condenses all the tomato sweetness into a savory and chewy piece of heaven. Those store-bought leathery things are good, but your own will be a million times better. All that olive oil makes canning for long-term storage unsafe, but they're so good they never seem to sit around long enough anyway. I like to eat them piled on toast with a fresh basil leaf and slivers of good Parmesan cheese. You'll find your own way to enjoy them soon enough.
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.