Every cook should have a good marinara sauce in his or her repertoire, and I think this one is just about perfect. Though not as quick to throw together as some of the other tomato sauces I depend on (see page 164 for a really quick, basic sugo), the time you invest in making it will be repaid with a full-flavored, robust sauce that can be used in dozens of different ways. The sauce freezes very well, so why not make a double batch to freeze (after cooling completely) in 2-cup portions? Frozen sauce may be stored for up to 3 months.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.