I cooked for a lot of crazy signoras when I lived in Italy, and one of them whipped me into shape by insisting that the tomatoes for tomato sauce be put through a food mill first. For the uninitiated, it’s kind of like an old coffee mill, but with a more tightly geared hand crank. In would go the roasted tomatoes, and each crank by hand would squeeze them through holes in the side of the mill. I needed a tube of Bengay for my arms after the first batch, but the result is a far lighter sauce than any store-bought variety. If you’re not up for the workout, just lightly pulse the tomatoes in a food processor.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.