Carrots are a fundamental staple of the kitchen. They are part of the culinary triumvirate of carrot, celery, and onion that is the basis of so many broths, braises, and stews. Carrots are available year-round, though they do have specific seasons regionally. Here in California they are at their sweetest and juiciest in late spring and fall. Look for fresh carrots that have been grown locally and harvested recently with their greens still attached. The difference in taste between such a carrot and one already peeled, cut, and sealed in a plastic bag is enormous. A fresh carrot will cook better and add more flavor to your food. There are many varieties of carrots; some of them are not even orange. Check out your local farmers’ market to see what is growing in your area. When you buy carrots with their tops intact, remove them before putting them in the refrigerator. The carrots will keep better without them.
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.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.