The thinner the slice of meat, the more tender the pot roast will be. Ask your butcher to slice it less than two inches thick. Also, go for a better-quality meat for a more tender result, but be aware that it is easy to end up with tough meat if it’s left in the oven too long. For rarer meat, cut the vegetables into smaller cubes (1/2 to 1 inch) and remove the pot from the oven at the first whiff of the robust aroma of a fully cooked meal. To speed up your prep time, use frozen green beans and peeled baby carrots. I never peel my potatoes because so much nutrition is in the skin. Just be sure to scrub them well and dig out the eyes. I also think wild mushrooms add a wonderful depth to the meat. Try morels, chanterelles, or shiitakes. My aunt swears by kosher salt and freshly cracked black pepper with beef. Consider both, but remember that kosher salt is more intense, so you may want to use less than you normally do.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.