Here’s an old favorite turned just a little edgy, thanks to the addition of ancho chile powder. Ancho chiles (dried poblanos) have a sweet undertone that combines well with chocolate. For the freshest flavor, grind your own chile powder as directed in the Tip following this recipe. Be advised, though, that some anchos are spicier than others. Taste your ground chiles to check their heat levels and add or subtract the amount added accordingly. (Pictured page 204, bottom left.)
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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.