Fresh Corn SoupRomulo Yanes
This simple seasonal soup depends on a single farm-fresh ingredient: corn. Its essence is captured in this purist's purée.
Cooks' note:
Soup may be made 3 days ahead and cooled, then chilled, covered.
A crisp cookie base, a silky dark chocolate filling, and a glossy ganache top make this the ultimate chocolate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
You can find butter mochi on practically every corner in Hawaii—it’s that ubiquitous because, well, it’s that good. For my version, I’ve browned the butter for a layer of toasted nutty flavor and added miso, which balances out the sweetness with its signature umami.
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.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.