You could certainly serve these hash browns with eggs, but I didn’t find the inspiration for this dish at my local diner. These belong right next to a juicy steak. I mix sweet caramelized onions with cooked potatoes seasoned with smoky paprika. Cooked in butter and oil, the bottom layer of potatoes becomes amazingly crisp and is browned to perfection. Serve this bottom side up so that everyone can see what crispy potato goodness awaits.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.