It usually hits you from out of nowhere. You walk into a kitchen and bam!—there it is—a smell so welcoming and so familiar that you find yourself transported to another time and place. Smells are magical like that. Every time Sandy starts to make this dish, her mind becomes filled with fond memories from her childhood of meals shared with her trio of sisters, Yvonne, Yvette, and Kellye. This was her family’s favorite meal growing up, and we hope that it will create as many sweet memories for you as it has for Sandy. Don’t confuse chili sauce with hot pepper sauce or canned chili (been there, done that!). Chili sauce is found in the grocery next to ketchup. We suggest serving this casserole over rice. Try our recipe on page 195.
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.