When my Catalan friend Pep made me fideos, the Spanish dish that’s much like a paella but with pasta instead of rice, the first thing I thought was: delicious. The second: What a great thing to make for one. You don’t have to boil the pasta, the whole dish can be made in a single skillet, and you can scale it down easily. I like to make it with sardines because they last so long in my cupboard or refrigerator, they’re considered one of the more eco-friendly fish in the world, and they give the pasta a salty, funky taste I love. This makes a hearty meal for one, but you can easily stretch it to serve two with a salad or another vegetable and bread on the side.
Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.
This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.