PAT Gina would happily eat cashew brittle any time of day or night. She calls it “a crunch of heaven.” When I’m in the doghouse, this is usually what gets me back in my bed and off the sofa. So, fellows, if you are like me and never know the right gift to purchase for your wife or girlfriend, make this fantastic dessert (featuring a smooth and buttery pudding to dip the brittle into) and she will forget all about whatever mistake you may have made (or wrongheaded gift you may have bought). GINA This butterscotch-pudding recipe is very special to me. Growing up, I was always fidgety (especially in church). So my mom and my great-great-grandmother (Mama Callie) would always give me butterscotch candies to keep me still. To this day, I go all soft and quiet when I taste its buttery, rich, and smooth flavor. But the cashew brittle has a story to go with it, too. When I was pregnant with Shelbi, brittle was the only quick fix for my cravings. Pat would buy it by the pound; I’m sure people thought he was crazy, but at the time he didn’t know how to make it. We finally made it on the show as a tribute to that crazy time in our lives. Combining these two favorite flavors, with so much meaning and good memories behind them, is my version of sweet, salty, smooth, and crunchy heaven. This is as good as Christmas morning—new-shoes-and-a-handbag happy.
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.