Recipes, like everything else fashionable, rise and fall with popular perception. They’re in, they’re out, they’re hot, they’re hopelessly last season. Liver has never caught the wave of coolness, unless it’s taken from a force-fed goose. Even liver as haute couture as foie gras is on the OUT list, branded as inhumane and even outlawed in some places. Slumming with ready-to-wear liverwurst, on the other hand, is looking pretty fresh. Why shouldn’t it? Liverwurst has plenty in common with foie gras, especially its color and buttery smoothness when it’s blended with cream cheese. Instead of slapping it on rye bread with mustard, serve it with the sweet flavors that commonly adorn foie gras, and your perception will instantly change. This is absolutely one of R. B.’s favorite cheater recipes.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.