When I first started cooking professionally in 1979, even getting fresh button mushrooms was exciting. These days, portobello mushrooms, and any number of other exotic varieties, are practically an everyday item. When it comes to portobellos (which, mercifully, have remained fairly inexpensive), you can buy just the caps, but I like to buy whole mushrooms so I can use the stems to “beef up” the stuffing. Any favorite stuffing recipe will work here, but this spicy Italian sausage mixture is my favorite because it provides the perfect counterbalance to the earthiness of the mushrooms. Serve this with a simple tomato sauce, lemon butter, or just a drizzle of good balsamic vinegar. Sautéed broccoli rabe and a twirl of angel hair pasta turn it into a complete meal. Bring on the chianti!
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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 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.
Crispy. Golden. Fluffy. Bubbe would approve.