At every major holiday or event in Istria—no matter what else—there must be a pot of sauerkraut with big cuts of cured and fresh pork buried inside. This dish belongs in the category of treasured one-pot meals, filled with flavor, that can feed a crowd yet require little attention from the cook. It is enjoyed for days—even better reheated—and if there are any leftovers, they are turned into jota, page 42. It is essential that cured meats be of the best quality, so visit a real Eastern European–style butcher if you can. Good sauerkraut is also essential. If you can’t find genuine fresh sauerkraut, sold in bulk, I recommend buying bagged sauerkraut, in the refrigerator cases of most supermarkets, rather than canned.
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 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.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.