When you’re finished slicing and chopping a smoky beef brisket, what’s left on the cutting board are the coveted crusty, juicy bits called the burnt ends. In beans, burnt ends add robust, meaty flavor just like a ham hock, a hunk of salt pork, or bacon. Here the bits of barbecue and meat juices are tossed in with canned white beans that have been doctored up with the regular barbecue sauce ingredients. We add pretty much any cheater BBQ meat scraps to canned pork and beans, too.
This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
Your new house dressing: creamy, herby, and dangerously dippable.
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
This piquant French sauce comes together in the blender in just five minutes.
This flavorful fish stock is your secret weapon for bouillabaisse, shrimp risotto, clam chowder, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.