Chestnuts and dried mushrooms have a wonderful affinity for each other. Their unusual flavors and textures seem distantly related; they are both meaty and complex, chewy but neither tough nor crunchy. With shallots and plenty of black pepper for bite, the combination makes a great pasta sauce. And though chestnuts are a pain in the neck (the fingers, actually) to peel, the good news is that their complex, fragrant flavor is so powerfully distinctive that just a few can have an enormous impact on a dish. So although it may take thirty seconds to a minute to process a single chestnut, if you need only a dozen or so for a dish, the work amounts to about ten minutes. And in a creation like this one, the time is well worth the effort.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.