These crackers combine the sweet flavor of onions in the dough with the taste of Old Bay, the ubiquitous seafood seasoning. The crackers are a great recipe for children because the dough is flavorful and easy to work with, and kids can have fun at the end breaking the large pieces into bite-size bits. They go well with cheese, seafood dips and salads, steak tartare, hummus, baba ghanoush, and of course, good butter.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
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 classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.