Cauliflower is another one of those vegetables that gets a bad rap. Yes, it’s in the cabbage family, and when the cauliflower is raw, the connection is easy to identify. Take a page from the Italians, then, who aren’t afraid of oil and know that giving some vegetables a dip in the fryer brings out their best characteristics. In this case, the cauliflower turns sweet and silken; add in some smoky shreds of ham hock and, well, you’ll be begging to eat cauliflower more often. Ask your butcher to split the ham hock for you; they have big saws for that very purpose. And don’t you dare throw away the liquid left over from boiling the ham hock. One bonus of this recipe is a soup waiting to happen.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.