Gina: This is Momma Neely’s calling card (and when Momma Neely comes calling, people answer). It’s a traditional Southern butter cake filled with pecans and cinnamon and finished with a light sugar glaze. At the restaurant, this dessert rules the house! You can serve it with ice cream at the end of a meal, or for breakfast with coffee to start your day. When Patrick gets to the restaurant early in the morning, it’s the first thing he reaches for. Our recipe yields an extremely moist and delicious yellow cake. It will knock your socks off!
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.