I must admit that I didn’t realize at first that tortilla soup was an American favorite, but it slowly dawned on me. One of my favorite hotels serves it, there is a movie called Tortilla Soup, and when I asked my Twitter peeps about soups, it came up over and over. Its origins are Mexican, but it has become Americanized over the years. In Mexico City, this soup is made simply with roasted tomatoes, chiles, chicken broth, and corn tortillas. This version is true to the original, with a few additions.
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.