Nothing compares to the flavor of homemade black beans. If you have never bothered making them, opting instead for the canned variety, you are in for a pleasant awakening! Luscious and meaty, they are so versatile that they can become a meal on their own when served with rice. The hardest part to making black beans is remembering to soak them overnight and then scheduling a couple of hours at home to cook them. But because they freeze and reheat so nicely, you can make a large batch and always have some on hand.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
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.