Pat: What suits a lazy, stay in your pajamas kind of morning more than a stack of buttermilk pancakes topped with butter and a drizzle of spicy maple syrup? (Ours is infused with a fresh vanilla bean.) Aren’t mornings grand? Cornmeal gives these pancakes a toothsome appeal. If you want flavored pancakes, feel free to add a sprinkling of sliced bananas or peaches, shredded coconut, mini–chocolate chips, chopped toasted nuts, or granola to the batter. (You’ll want to add nuts and granola to the pancakes after they have been poured onto the griddle—otherwise they will lose their crunch.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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 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.