Pat: There is nothing like the smell of a pot roast cooking in the oven. My mother made a mean pot roast; her secret was using dried Italian seasoning on the meat, and it’s a technique I’ve incorporated into this recipe. The flavors of the dressing really permeate and tenderize the roast. A well-seasoned cast-iron Dutch oven (or an enamel-coated Dutch oven) is our favorite cooking vessel for this roast. Here we call for a boneless chuck roast, because the well-marbled cut keeps plenty moist, but you can also use a 4- to 6-pound bone-in roast (you’ll need to cook it for another 45 minutes). Gina: Ladies, this is also a great dish to make when your schedule is tight. You can sear the meat, then throw it and the remaining ingredients into a slow cooker and head off to work. Make some cornbread when you get home, and it’s a wrap.
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.