Here is another of my party favorites, as it is quite easy to prepare and may be done ahead of time and reheated. I do all the chopping in a food processor, which takes just a few minutes. You may, if you prefer, chop the onions by hand and grate the ginger finely and put the garlic through a garlic press. The results will be the same. I have used fresh spinach only because I grow so much of it; you may use frozen chopped spinach instead. For a dinner, I might serve this with Rice Pilaf with Almonds and Raisins, Eggplants in a North-South Sauce, and a yogurt relish.
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.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.