"This is one of my favorite pastas," Lisa Bonacossi said, citing its simplicity. "it is made with lemons, pine nuts, and oil that everyone has on hand." The flavors are simple and brilliant. The sauce is best served with fresh tagliatelle. I serve it with lemon wedges too for those who like to squeeze a bit of fresh juice over the pasta. Serve this with a well-chilled Pinot Grigio for a nice, bright combination.
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 what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.