“Hunter’s stew” is probably one of the oldest and most popular dishes in Eastern Europe. Like cassoulet and bouillabaisse, it is one of those preparations that can be made with whatever is on hand—you most often see it with venison—and may be a casual dish that can be stored and reheated many times (and can accommodate leftovers) or something served to beloved guests on holy days. Traditionally, bigos took three days to make, but there’s no need to stick to that tradition; it’s just as good when made all at once. Inexpensive dried black or shiitake mushrooms (sold at most Asian markets) are good here; pricier porcini are better. Or use a combination of dried and fresh mushrooms. Serve with rye bread. Other cuts of meat you can use here: anything—pork, veal, lamb, venison, duck, goose, or a combination; it’s a mishmash.
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 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 flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.