I don’t generally use chicken stock in soups. I prefer the cleaner flavor that water brings to the soup, especially with such a fantastic vegetable as the artichoke. Farro is a chewy Italian grain somewhat like spelt, but with a firmer texture. If you want to prepare the soup ahead of time, be sure to chill it immediately after cooking, transferring it to a shallow container so that it cools quickly. You’ll need to adjust the water levels when you reheat the soup because the farro will absorb some of the water as it sits. For a nice variation, you could add some fava beans or peas.
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.