This side dish is as easy to put together as it is tasty; my mom made it for us at least once a week. It packs lots of nutrition and flavor into a single dish, it is a very successful way to get kids to eat broccoli, and it is great to eat with so many things. Try it with Tilapia with Citrus-Garlic Sauce (page 74), Lemon Fried Chicken (page 80), or Meat Loaf (page 115). Any amount of butter works here. I tend to use a lot, but feel free to use less.
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 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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.