Simple Cooking

This simple, light salad showcases the beauty of winter vegetables and makes an elegant start to a festive holiday meal.

Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

We included this simple, delicious cornbread to stuff the Cornbread-Stuffed Roasted Squash, but you may find yourself making it again to serve along with your favorite soup or chili.

These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

Who knew chocolate mousse could be so simple and so fast? Once you have the ingredients on hand, you can put this decadent dessert together in a flash.

Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!

I made this glorious hamburger soup one Sunday in winter for three very important reasons: One, it was so ding dang cold outside, all I could think about was soup. Two, church was canceled (Church? Canceled? I don't understand.) and I didn't have anything else to do. Three, I was hungry, man. I love hamburger soup so much because it's meaty and hearty and flavorful and satisfying. Mmmmmm! It just feels good to eat it, and as a bonus, it always reminds me of my grandmother Ga-Ga. And that always means it's going to be delicious.

This is how we make chicken bone broth at home. If you'd like, you can switch out the herbs and vegetables for others you prefer. For example, you could add leeks, celery, or a different type of onion. Roast the vegetables first for added depth of flavor and color. Be sure to keep the ingredients covered by adding water just to cover through- out the simmering process. The pot can be left overnight to simmer on your stove; however, be sure there is enough liquid in the pot before you go to bed, and keep the flame low. Too much evaporation will result in a burnt batch.

Brown butter and sage create a rich, complex sauce in just a few short steps for this simple pasta.

Don't be fooled by the simple ingredient list: the combo of pumpkin purée and heavy cream turns into a luxurious pasta sauce with a rich smokiness thanks to Spanish smoked paprika.

Bitter radicchio, spicy Italian sausage, and sweet sun-dried tomatoes make for a sophisticated pasta with very little effort.

The intensity of this ganache balances out the other sweeter components in our Bûche de Noël. If you prefer rounder, less sharp flavors, use semisweet or milk chocolate instead of bittersweet.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.

Fresh Dill Cucumbers with Lemon

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.