Gina: My friends call me the collard-green queen—I love to cook them up any and every way imaginable. So it was only a matter of time before I decided to replace spinach with collards in the classic artichoke dip. Ohmigoodness, the results were even better than I anticipated. If you want to surprise your friends with something delicious and unexpected, this is the appetizer to prepare. You can buy baked pita chips to serve with this dip, but they’re so fun and easy to make that you might just want to do it yourself (which also gives you a little more control over the amount of salt and oil used). This dip goes well with salsa and sour cream on the side.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
Crispy. Golden. Fluffy. Bubbe would approve.