This is a hearty soup that my grandmother made—though never the same way twice. Sometimes she would add some pasta near the end of cooking, in the style of pasta e fagioli, or add another kind of bean, since legumes were so important. In season she would toss in a cup or two of fresh corn kernels. This is really a one-pot meal, in two courses. First you have the velvety, rich soup, then sliced sausage and ribs as a second course. With a piece of country bread and a small salad, who could ask for more?
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 is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.