Polenta is the frequent flier of the cornmeal set. Just about anywhere there’s an airport, you’re likely to find some version of this staple. Hungarians call it puliszka, the Turks call it mamalika, and us Americans—well, we just call it grits. Polenta is fabulous to work with because it morphs itself amiably into so many settings. I’ve seen it prepared with tomato sauce, different cheeses, various oils, garlicky greens, you name it. This version is somewhat similar to oatmeal (think thin oatmeal, not the stuff that doubles as wallpaper paste) using Magic Mineral Broth to add taste and nutritional value far beyond what you’d get with plain water.
Turn humble onions into this thrifty yet luxe pasta dinner.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.