Some dishes are all about the garnishes. Or maybe some families like to do it up. Either way, when we bake a potato, we don’t settle for a pat of butter. The fixin’s are the fun part! We’ve made up a whole list of optional baked potato toppings, but, for us, the Vidalia onions are nonnegotiable. These crunchy and sweet onions are a Southern favorite and, although they’re grown only in Georgia, they’re still available in many supermarkets nationwide. If you can’t get Vidalias, other sweet onions like Walla Wallas or Texas sweets taste just as good. These taters go great with all kind of mains. Two of our other favorites are All-Day Beef Chili (page 122) and Southern-Style Turkey, Tomato, and Monterey Jack Bake (page 48).
Turn humble onions into this thrifty yet luxe pasta dinner.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.