While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!