Oven-drying concentrates the flavor and aroma of tomatoes, something I like to do especially in the winter, when fresh tomatoes are not always flavorful. In the convection oven, the tomatoes dry in about half the time of a conventional oven. You can store the dried tomatoes in the refrigerator for up to 3 days. Otherwise, wrap them well and freeze them for later use. I love them served this way: Simply topped with fresh mozzarella and seasonings on a crisp crouton. They’re great in salads, or as an accompaniment for oven-grilled chicken breasts.
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.