Great for a small crowd, this one-pot meal is intensely flavorful and sweet and will fill your kitchen—indeed, your home—with the wonderful aromas of cinnamon and simmering meat. If you have the time and the energy, this is even better if you brown the lamb chunks first: Put about 2 tablespoons of olive oil in a separate skillet, turn the heat to medium-high, and brown the chunks on all sides, turning as needed; this will take about 15 minutes. (The lamb chunks can also be browned in the oven; just put them in a skillet or roasting pan and place in a 450°F oven. Roast, stirring occasionally, until they are browned all over, 20 to 30 minutes.) Other cuts of meat you can use here: boneless beef chuck, boneless pork shoulder or leg (fresh ham).
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.