To our list of ingredients that balance the leek’s (and onion’s) tendency toward sweetness, we can add green peppercorns. Outside the anise-scented emporiums of Chinatown they are difficult to track down in their fresh state, but bottled ones in brine are perhaps even better here. Deep-winter stuff, this. Some fresh, crisp greens might be appropriate with it, some winter salad leaves or maybe a plate of lightly cooked spinach. Whatever, I do recommend some plain, steamed potatoes to balance the general richness. Green peppercorns in brine are available in cans or bottles from well-stocked specialty markets and delicatessens.
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.