This recipe is a great one to make on a Sunday night. Not only will you have a great dinner, you’ll have leftovers (unless, of course, you have a large family, in which case I suggest you make two at the same time) to slice thinly for use as deli meat or to cube for use in salads. It’ll have a lot less sodium and less processing than most deli meats you’d buy at your grocery store, and it’s much less expensive. Though I always love the flavor an outdoor grill provides, as a second option, this dish can be prepared under a broiler for 4 to 5 minutes per side for medium-rare, or longer until desired doneness is reached.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
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 pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.