This is the world’s easiest ice cream. It takes literally a minute to put together, and doesn’t require an ice cream maker. You just toss everything in a blender, then pour the mixture into a container and freeze it, so there’s no excuse for even the machineless not to enjoy homemade ice cream. The one caveat is that the generous amount of alcohol is necessary to prevent the ice cream from freezing too hard. The good news is that all that booze means you don’t have to share your ice cream with the kids.
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.