When I was the chef of Tribute, in Farmington Hills, Michigan, I was always hungry by the time my restaurant closed. (Little known fact: chefs never have time to eat!) So I’d usually stop by a local Chinese place on the way home, which is where I discovered this delicious dish. The chef there introduced me to cooking with zarsai, which are salty and pungent Chinese pickles, usually radishes or a kind of bok choy. Eaten on their own, they make you thirst for a beer, but cooked, they mellow and add great flavor to a dish. I love serving these noodles in a clay pot, or donabe. It gives it a warm and comforting touch, especially in wintertime.
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 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.
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.
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.