These are the perfect dinner rolls. Light and tangy, they are delicious eaten out of hand, dragged through a bowl of sauce, or slathered with good butter. Leftover rolls can be kept in a plastic bag and reheated in the oven or they can be split and toasted for breakfast. They can be sliced for bread pudding or diced for stuffing. If you prefer, you can shape the dough into two long loaves instead of small rolls, or you can shape it into the traditional wide, flat slipper loaf that ciabatta is named for. Either way, it makes for excellent sandwiches or grilled crostini.
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.