Most vegetables can be prepared with little more than olive oil and salt, but few are as rewarding as beets, which can be stunningly delicious when done this way. One key is to bake them—which dries out their flesh a little bit and concentrates their flavor—rather than boil them. (Think of the difference between a baked and a boiled potato.) It takes some time, but it is easy and reduces staining. Other vegetables you can prepare this way: carrots or parsnips (peel before roasting), turnips or rutabagas; cooking time will vary.
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.