I am lucky to live near the Grey Moss Inn, one of the most beautiful restaurants in San Antonio, which also has the most amazing wine list in the area. I love to eat there whenever I can, and this dressing is one of the reasons. After tasting it the first time, I once again found myself in a restaurant kitchen asking for the recipe. The chef graciously agreed. Try it tossed with tender romaine hearts, or spoon over asparagus (page 145), tomatoes, or steamed green beans.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.