Gina: This simple, beautiful braise of sweet root vegetables and shallots is a perfect complement to any roasted meat (a Thanksgiving turkey, Cornish hens, and pot roast come to mind). For the deepest, richest flavor, be sure to get a good brown color on the vegetables before adding them to the chicken stock. We finish the dish with sage and parsley, but any number of fresh herbs will do the trick, including rosemary, thyme, or oregano.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.