Crystal’s mother’s maiden name is German. Well, actually it was Germaine, but the name was changed when her ancestors settled in South Carolina. The locals refused to call them “Germaine,” and instead just said “that German family.” To celebrate the German/Germaine family, we like to grab our favorite lager and whip out this traditional dish. The recipe calls for prepared sauerkraut, but if you like the idea of making your own, check out Crystal’s family recipe (see below).
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.