You have to buy a quart of buttermilk in order to get the 2 cups you need for this recipe, but I’ve got your back on the extra 2 cups: transfer it to a large resealable food storage bag and freeze it. Don’t forget to label the bag—if you’re like me, you have enough mystery items in your freezer already! Use the buttermilk to make this recipe again, or check out the recipe for Bacon and Creamy Ranch Chicken Burgers with Crispy Scallion “Sticks” on page 236.
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.