On the second season of Pitmasters, I wasn’t a competitor; I was a judge. What can I say—that’s what happens when no one can beat you. Anyway, the judging panel consisted of football star Warren Sapp, chef Art Smith, and yours truly. On one episode, we held a competition for the best homemade potato salad. I pride myself on my potato salad. I said to the contestants, “You got to have mayonnaise to have a good potato salad.” I don’t care what else you put in it—it’s got to be a little bit creamy.
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.
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.
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.
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.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.