Name: Cream of Artichoke and Jerusalem Artichoke Soup
Yield: Makes 6 servings
Ingredients: 1 lemon, halved; 1 1/2 lb artichokes (2 or 3); 1/2 lb Jerusalem artichokes; 1 cup chopped onion; 1 tablespoon chopped garlic; 3 tablespoons unsalted butter; 3/4 teaspoon salt; 1/2 cup dry white wine; 3 1/2 cups chicken broth; 3/4 cup heavy cream; Garnish: sliced almonds, toasted

This recipe calls for both "true" artichokes — known botanically as globe artichokes — and Jerusalem artichokes, which are actually an unrelated root vegetable (sometimes called Sun Chokes). In the soup, the Jerusalem artichokes enhance the flavor of the leafed variety.

Active time: 30 min Start to finish: 1 hr

Cooks' note:

• Soup keeps 3 days. Cool completely, uncovered, and then chill, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

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.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.