Capon soup is an Italian holiday tradition, but I like to use at least a little capon every time I make stock. I buy a capon, cut it in pieces, and freeze the pieces separately. When I make chicken stock, I add a piece or two of the frozen capon. I also add some turkey wings when I make chicken stock—I think it adds richness of flavor. The tomato (or paste) adds a little color and balances the sweetness of the carrot.
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.