Gina: Lord knows I love a hot, sizzling grilled sausage, but sausage served all by its lonesome is kind of like a basic dress without accessories, you know what I’m saying? A classic is always improved by a dash of color and a bit of sass. That’s why this dish is a nice change of pace—pork sausages are braised with an array of peppers (in assorted colors and heat levels), onions, beer, and mustard. The resulting sausages and piquant braising liquid are especially good served atop steamed rice, grilled Italian bread, or creamy grits made with cheese.
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.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Turn humble onions into this thrifty yet luxe pasta dinner.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.