This is the grandmother of all meat loaf, especially juicy when cooked in a loaf pan. It also can be baked free form—just shape the meat mixture into an oblong loaf and set it on a rimmed baking pan. Either way, the cooking time is reduced in the convection oven. Serve slices of this everyday favorite with mashed potatoes and a salad. Leftovers make great sandwiches. You might bake some vegetables or biscuits along with the meat loaf, either on the rack above or below, while it cooks.
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.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
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.