Pat: Don’t even think about servin’ me fried eggs and toast unless they come with a side of crispy, golden hash browns. We make ours with salty browned smoked ham. I’ve been making them this way for years. My girls love ’em, and if my girls love ’em you know they’re good. Sometimes I’ll use a food processor to shred the potatoes coarsely; other times I’ll cube them and fry them up until they are golden brown and crispy. And if I really want to go overboard, sometimes I’ll top each serving with a slice of American cheese.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.
The silky French vanilla sauce that goes with everything.
A feel-good dinner designed to cram a ton of veg in each serving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.